The Bamboo Cocktail is a classic low-ABV (alcohol by volume) drink with roots in the late 19th century. Originating in Japan, it was first created by Louis Eppinger, a German bartender at the Grand Hotel in Yokohama. This sophisticated aperitif combines dry sherry and dry vermouth with a hint of bitters, offering a light and refreshing alternative to heavier cocktails.
Bamboo Cocktail Recipe
Cuisine: JapaneseDifficulty: Easy
Servings
1
servingsPrep time
5
minutesCalories
186
kcal
Cook Mode
Keep the screen of your device on
Ingredients
45 ml 1 1/2 fl oz dry sherry
45 ml 1 1/2 fl oz dry vermouth
2 dashes 2 dashes orange bitters
1 dash 1 dash Angostura bitters
Lemon twist or olive, for garnish
Equipment
Mixing glass- Bar spoon
- Jigger
- Hawthorne strainer
- Coupe or martini glass
Instructions
- Place your coupe or martini glass in the freezer for a few minutes or fill it with ice water while you prepare the drink.
- In a mixing glass, combine dry sherry, dry vermouth, and both bitters.
- Add ice to the mixing glass and stir the mixture for about 20-30 seconds, ensuring the drink is well chilled.
- Use a Hawthorne strainer to strain the cocktail into the chilled glass.
- Garnish with a lemon twist or olive, depending on your preference.
Notes
- For a slightly sweeter variation, try adding a dash of simple syrup or using a semi-sweet sherry like Amontillado.
