The Bamboo is an antique gem with a surprising twist – it has a split base, and no base spirit! It’s smooth and easy to drink, without the high alcohol content of other spirit-forward drinks.
Our favorite version of the Bamboo recipe comes from master mixologist Joaquín Simó. He adds a mere teaspoon of simple syrup – it’s a subtle tweak, but it opens up the flavors of the sherry and vermouth and adds a little bit of texture. Simó calls for a rich (2:1) simple syrup. If you have 1:1 syrup, you can add a little more, or just use the amount stated in the recipe for a slightly less sweet drink.
The sherry you choose should be a very dry one, like a Fino. If you do use a sweeter sherry, you may wish to adjust or omit the simple syrup.
- 1½ parts Dry sherry
- 1½ parts Dry vermouth
- 1 tsp Simple syrup
- 1 dash Aromatic bitters
- 1 dash Orange bitters
Stir all ingredients with ice. Strain into a chilled cocktail or coupe glass. Garnish with an orange twist.
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- Bamboo at Punch