Bamboo

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Cocktail History

The Bamboo is a classic sherry cocktail that was created by Louis Eppinger at Japan’s Grand Hotel in Yokohama at the end of the 19th century. This variation from The Essential Cocktail Book: A Complete Guide to Modern Drinks by the editors of PUNCH uses the classic specifications of equal-parts sherry and dry vermouth complemented by orange and spiced Angostura aromatic bitters and adds a touch of simple syrup to balance out the dryness.

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Dry Sherry: This the base spirit. We went with fino sherry, a dry, fortified wine made from palomino grapes.

Dry Vermouth: This is a fortified wine that adds sweetness. We used Dolin Dry Vermouth de Chambéry because it’s light and airy.

Simple Syrup: This is a sweetener made with white sugar and water. We made ours at home using Alex’s stovetop recipe.

Angostura Aromatic Bitters: This is a type of spirit infused with botanicals. They add more spice and complexity to the drink and tie the other flavors together.

Orange Bitters: These sweeten the drink and add citrus flavor and complexity. We used Angostura Orange Bitters because they pair well with their aromatic bitters.

Lemon Twist: This is the garnish. It add fresh citrus aroma and flavor.

Tasting Notes

The Bamboo starts with the unmistakable dry aroma of sherry, and the taste follows suit. But the dryness is balanced by the sweetness and flavor of the vermouth and syrup and then given a punch of spice by the bitters. As you hold it in your mouth and begin to swallow, you can really taste the two wine-based aperitifs harmonizing in your mouth.

Our Opinion of This Cocktail Recipe: Such a sherry-forward cocktail may not be for everybody’s palate, but we thought it was a very delicate, easy sipper worthy of any pre-dinner menu. 

Recipe

This cocktail recipe was adapted from The Essential Cocktail Book: A Complete Guide to Modern Drinks by the editors of PUNCH and Megan Krigbaum.

Sale
The Essential Cocktail Book: A Complete Guide to Modern Drinks with 150 Recipes
The Essential Cocktail Book: A Complete Guide to Modern Drinks with 150 Recipes
Hardcover Book; Editors of PUNCH (Author); English (Publication Language); 352 Pages – 09/05/2017 (Publication Date) – Ten Speed Press (Publisher)
$11.49

AuthorThe Essential Cocktail BookPrep Time5 minsRating

Ingredients
 1 ½ oz Dry Sherry
 1 ½ oz Dry Vermouth
 2 dashes Angostura Aromatic Bitters
 2 dashes Orange Bitters
 1 Lemon Twist

Method
1

Add sherry, dry vermouth, simple syrup, Angostura aromatic bitters, orange bitters, and ice to a mixing glass.

2

Stir for 30-45 seconds.

3

Strain into a cocktail glass.

4

Garnish with lemon twist.

Ingredients

Ingredients
 1 ½ oz Dry Sherry
 1 ½ oz Dry Vermouth
 2 dashes Angostura Aromatic Bitters
 2 dashes Orange Bitters
 1 Lemon Twist

Directions

Method
1

Add sherry, dry vermouth, simple syrup, Angostura aromatic bitters, orange bitters, and ice to a mixing glass.

2

Stir for 30-45 seconds.

3

Strain into a cocktail glass.

4

Garnish with lemon twist.

Bamboo

Tools & Glassware We Recommend

More Sherry Cocktails

If you like this sherry-based cocktail recipe, here are a few others we’ve tried that you may enjoy:

King Neptune’s Tonic: An Oloroso sherry cocktail made with dark rum, coffee liqueur, tonic water, and a lemon twist

 Trident: An aquavit and sherry cocktail made with Cynar, peach bitters, and a lemon peel

 Cranberry Cobbler: A sherry cocktail made with cranberry syrup, orange slices, an orange wedge, mint, and cranberries

Adonis: A fino sherry cocktail made with sweet vermouth, orange bitters, and an orange peel

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