Bamboo
A crisp low‑ABV sherry–vermouth aperitif with a dry, nutty finish.
Base spirit
Sherry
Style
Aperitif
Glassware
Coupe
The Bamboo blends dry sherry with dry vermouth for a light, elegant aperitif stirred with bitters. The result is crisp and saline with nutty tones from fino or manzanilla sherry and herbal lift from vermouth. It is served up, cold, and bone dry. The Bamboo appears in late nineteenth century Yokohama hotel bar manuals, often attributed to German‚Äëborn bartender Louis Eppinger.
Ingredients
Servings
- • 1.5 oz fino sherry
- • 1.5 oz dry vermouth
- • 1 dash Angostura bitters
- • 1 dash orange bitters
- • Lemon twist
Did you know?
“Eppinger‚Äôs Bamboo appears in Yokohama bar manuals of the 1890s, cited frequently in low‚ÄëABV cocktail histories.”
Source:Savoy; PunchDrink archives
Bartender's Note
Use very fresh vermouth and fino sherry for clarity.
How to make the Bamboo
- 1Add ingredients to a mixing glass with ice.
- 2Stir until cold.
- 3Strain into a coupe.
- 4Garnish with a lemon twist.
