The creation of the Bamboo cocktail is attributed to the bartender Louis Eppinger – who is considered one of the fathers of Japanese bartending. Accordingly, the drink was first mixed by Eppinger in the 1890s in the Grand Hotel in Yokohama.
- 45 ml/ 1 ½ oz. dry Sherry
- 45 ml/ 1 ½ oz. Vermouth dry
- 2 dashes of orange bitters
- Pour all ingredients into a mixing glass filled with ice cubes.
- Stir well until well-chilled.
- Strain into a chilled coupe glass.
- Garnish with a orange twist.
While I recommend using equal proportions of sherry and vermouth in the preparation and older recipes suggest the ratio 2: 1, the original recipe calls for a mixing ratio of sherry and vermouth of 3: 1. These are placed in a mixing glass with ice together with 2 dashes orange bitters and stirred. In some recipes, the addition of 2 dashes Angostura bitters is also recommended.
- Sherry | USA | UK | Germany
- Martini Dry | USA | UK* | Germany
- Orange Bitters | USA | UK | Germany
- Glasses | USA* | UK* | Germany*