Bamboo
An 1890s Yokohama Grand Hotel low-ABV aperitif: equal parts dry sherry and dry vermouth lifted by two dashes of bitters - light-bodied, nutty and herbal, an elegant palate-awakener before dinner.
Frequently Asked Questions
How do you make a Bamboo?
A Bamboo is made by stirred method in 5 step(s). 1) Chill a coupe glass in the freezer or with iced water. 2) Pour the dry sherry, dry vermouth and both bitters into a mixing glass. 3) Fill with ice and stir with a bar spoon for 20-25 seconds until well chilled and lightly diluted. 4) Strain into the chilled coupe. 5) Express the lemon twist over the surface to release its oils, then rest it on the edge as garnish. Full recipe on MixMyth (mixmyth.com).
What ingredients are in a Bamboo?
A Bamboo needs 5 ingredient(s): Dry Sherry (Fino) 45ml, Dry Vermouth 45ml, Angostura Bitters 1 dash, Orange Bitters 1 dash, Lemon Twist (garnish) 1 strip for garnish.
What does a Bamboo taste like? How strong is it?
Flavor profile: Classic Balance, Herbal, Crisp, Rich & Smooth. Strength: <18% ABV.
What glass is a Bamboo served in?
A Bamboo is typically served in a coupe glass, prepared by the stirred method.
Ingredients
- Dry Sherry (Fino)45ml
- Dry Vermouth45ml
- Angostura Bitters1 dash
- Orange Bitters1 dash
- Lemon Twist (garnish)1 strip for garnish
Steps
- Chill a coupe glass in the freezer or with iced water.
- Pour the dry sherry, dry vermouth and both bitters into a mixing glass.
- Fill with ice and stir with a bar spoon for 20-25 seconds until well chilled and lightly diluted.
- Strain into the chilled coupe.
- Express the lemon twist over the surface to release its oils, then rest it on the edge as garnish.
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