This post contains affiliate links. See my disclosure policy here.
Cocktail History
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.
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. We used Sheffield Cellars Very Dry Sherry because it has a dry and rich wine flavor. For a mocktail version of this drink, try Non-Alcoholic Sherry Flavoring in place of the sherry.
Dry Vermouth: This is a fortified wine made with grapes, sugar, botanicals, herbs, sugar, and alcohol. We used Dolin Dry Vermouth de Chambéry because it has a light and airy flavor profile with notes of Alpine herbs. For a mocktail version of this drink, try Lyre’s Non-Alcoholic Apéritif Dry in place of the dry vermouth.
Aromatic Bitters: This is a food product made with botanicals, herbs, and alcohol. We used Angostura Aromatic Bitters. For a mocktail version of this drink, try All The Bitter Alcohol-Free Aromatic Bitters in place of the aromatic bitters.
Orange Bitters: This is a food product made with oranges, botanicals, herbs, and alcohol. We used Angostura Orange Bitters. For a mocktail version of this drink, try All The Bitter Non-Alcoholic Orange Bitters in place of the 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. We 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. We used the Viski 17 oz Cocktail Mixing Glass.
Bar Spoon: This is used to stir ingredients. We 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. We used the A Bar Above Julep Strainer.
Peeler: This is used to remove the garnish peel from the citrus. We used the OXO Good Grips 2-Piece Peeler Set.
This post contains affiliate links, meaning we make a small commission each time you purchase a product using our links. Product images sourced from Amazon Product Advertising API. Amazon affiliate links last updated on 2024-10-08.
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 the Bamboo 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.
This post contains affiliate links, meaning we make a small commission each time you purchase a product using our links. Product images sourced from Amazon Product Advertising API. Amazon affiliate links last updated on 2024-10-08.
Bamboo
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, orange bitters, and cubed ice to a mixing glass.
-
Stir for 30-45 seconds.
-
Strain into a cocktail glass.
-
Garnish with lemon twist.
