Bamboo

• Dry Sherry
  45 ml (1.5 oz)

  Fino or Amontillado sherry works beautifully
• Dry Vermouth
  45 ml (1.5 oz)

  Choose a high-quality French-style dry vermouth
• Orange Bitters
  2 dashes

  Adds citrus brightness
• Angostura Bitters
  1 dash

  Gives depth and complexity

• Mixing glass
• Bar spoon
• Strainer
• Jigger
• Cocktail glass (Nick & Nora or small coupe)

1. 1

   Chill your cocktail glass by filling it with ice water while you prepare the drink.

2. 2

   Add the dry sherry, dry vermouth, orange bitters, and Angostura bitters to a mixing glass filled with ice.

3. 3

   Stir for about 20-30 seconds until well chilled and properly diluted.

4. 4

   Discard the ice water from your cocktail glass and strain the cocktail into the chilled glass.

5. 5

   Express a lemon twist over the drink to release its oils, then drop it in as a garnish.

• Low in alcohol, making it perfect for daytime or aperitif sipping.
• Beautifully balanced, showcasing both sherry and vermouth without overpowering.
• A historic cocktail with an air of old-world elegance.
• Simple to make, requiring only a few ingredients and tools.
• Versatile—great as a pre-dinner drink or a light nightcap.

The Bamboo cocktail traces its roots back to the late 19th century, first appearing in print in the 1890s. Created by Louis Eppinger, an influential bartender at the Grand Hotel in Yokohama, Japan, the Bamboo quickly gained popularity as a lighter alternative to the heavier, spirit-forward cocktails of the era. Its unique blend of sherry and vermouth made it a favorite among cosmopolitan drinkers, and it remains a beloved staple in cocktail bars around the world today.