Bamboo Cocktail Recipe
The Bamboo cocktail is a classic sherry-based aperitif drink created by bartender Louis Eppinger at the Grand Hotel in Yokohama, Japan in the late 19th century. This sophisticated sherry cocktail combines dry sherry with dry vermouth and a dash of orange bitters, creating low-alcohol cocktails perfect for pre-dinner sipping. As a fortified wine cocktail, the Bamboo offers dry, herbal, and crisp flavors that cocktail historian David Wondrich praised for its elegant simplicity. Traditionally served in a cocktail glass, this San Francisco bartender's creation represents one of the finest sherry cocktails in the classic cocktail canon. The Bamboo's use of fino sherry makes it an excellent introduction to sherry-based cocktails for those new to fortified wine drinks.
Glass:
Nick and Nora
Strength
Ingredients
- 60 ml
- 20 ml
- 1 dash
Details
Flavor Profile:
Instructions
- 1
Add dry sherry, dry vermouth, and orange bitters to a mixing glass filled with ice. This classic stirring technique preserves the delicate sherry flavors.
- 2
Stir gently until well chilled (about 30 seconds). Proper stirring technique is essential for sherry-based cocktails to maintain their elegant profile.
- 3
Strain into a chilled Nick and Nora glass. The smaller cocktail glass concentrates the aromatic qualities of this classic aperitif.
- 4
Garnish with a lemon twist if desired. Express the oils over the drink to enhance the citrus notes that complement the fortified wine base.
Optional
Ingredient Status
Select ingredients in your bar to see what you can make.
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