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Cocktail History
The Bamboo is a classic cocktail with roots dating back to 1890, making it one of the oldest recipes that still remains popular today. It was created by Louis Eppinger, an innovative bartender at the Grand Hotel in Yokohama, Japan and a pioneer in the cocktail world at the time who was known for blending Western and Japanese influences in his creations. The Bamboo came about when he was asked to make a drink with no base spirit like whiskey or gin—a tall order in that era. His solution was a delicate mix of dry vermouth and sherry accented with a dash of bitters, resulting in a light, complex, and surprisingly refreshing beverage, with nutty, herbal, and slightly floral notes. This cocktail became a hit among international travelers and locals, and it quickly spread beyond Japan, finding fans across Europe and the United States. Today, it endures as a unique, low-ABV option, enjoyed by those looking for a mellow but flavorful sip.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Sherry: This is a type of fortified wine made in Spain with palomino grapes. I used Sheffield Cellars Very Dry Sherry.
Dry Vermouth: This is a fortified wine made with grapes, sugar, botanicals, herbs, sugar, and alcohol. I used Dolin Dry Vermouth de Chambéry.
Aromatic Bitters: This is a food product made with botanicals, herbs, and alcohol. I used Angostura Aromatic Bitters.
Orange Bitters: This is a food product made with oranges, botanicals, herbs, and alcohol. I used Angostura Orange Bitters.
Lemon Twist: This is the peel of a lemon that has been twisted into a corkscrew shape.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Mixing Glass: This is used to hold the ingredients while they’re being stirred. I used the Viski 17 oz Cocktail Mixing Glass.
Bar Spoon: This is used to stir ingredients. I used the Barfly Stainless Steel Teardrop Bar Spoon.
Julep Strainer: This is used to strain out ice and solid ingredients after the cocktail is stirred. I used the A Bar Above Julep Strainer.
Peeler: This is used to remove the garnish peel from the citrus. I used the OXO Good Grips 2-Piece Peeler Set.
Tasting Notes
This cocktail has the following flavor profile:
• Appearance: Pale orange-yellow color
• Aroma: Sherry and citrus
• Taste: Dry yet still sweet sherry and vermouth flavors with a punch of spices
• Finish: More fortified wine
Kendall’s Take: “I found the Bamboo to be surprisingly sherry forward, which may make it off-putting to anyone not used to this type of wine’s dry nutty notes. Overall though, it’s a very delicate easy sipper that’s worthy of a 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.
Bamboo
Description
The Bamboo is a classic cocktail that was created by Louis Eppinger in the late 1800s at the Grand Hotel in Yokohama, Japan. It calls for a somewhat dry combination of equal-parts sherry and vermouth and complements them with both orange and spiced Angostura aromatic bitters.
Ingredients
Method
Add sherry, dry vermouth, aromatic bitters, and orange bitters to a mixing glass.
Fill mixing glass with cubed ice.
Using a bar spoon, stir for 30-45 seconds until well-chilled and slightly diluted.
Using a julep strainer, strain into a coupe glass.
Garnish with lemon twist.
