Bamboo Cocktail Recipe

The Bamboo cocktail is a classic drink that dates back to the late 19th century. It was first created by a bartender named Louis Eppinger at the Grand Hotel in Yokohama, Japan. The drink quickly gained popularity among the international community in Japan and soon spread to the United States and Europe. The Bamboo is a perfect example of a low-alcohol cocktail, making it a popular choice for those who want a sophisticated drink without the heavy alcohol content.

• First created in Yokohama, Japan
• Gained popularity among the international community
• A low-alcohol cocktail

The Bamboo cocktail has a delicate, balanced taste with a hint of sweetness and a touch of dryness. It is light, refreshing, and slightly herbal, making it a perfect choice for an aperitif or a sophisticated afternoon drink.

• The name 'Bamboo' is said to have been inspired by the Japanese bamboo forests surrounding the Grand Hotel in Yokohama
• The Bamboo cocktail is often considered a 'sherry cocktail' due to its use of sherry as a primary ingredient
• The drink is sometimes referred to as a '50/50 Martini' because of its equal parts of sherry and vermouth

1. Fill a mixing glass with ice
2. Add the dry sherry, dry vermouth, orange bitters, and Angostura bitters
3. Stir the mixture until well chilled
4. Strain the cocktail into a chilled coupe glass
5. Express the lemon twist over the drink and discard
6. Garnish with a cherry

• Use high-quality sherry and vermouth for the best flavor.
• Stir the cocktail well to ensure it's properly chilled and mixed.
• Express the lemon twist over the drink to add a hint of citrus aroma.

Tapas

Tapas such as almonds, olives, and manchego cheese balance the dryness of the Bamboo cocktail.

Seafood

Grilled shrimp or calamari with a squeeze of lemon complements the citrus notes in the drink.

Sushi

A light sushi, like yellowtail sashimi, harmonizes with the Bamboo's delicate flavors.

Desserts

Subtle desserts like lemon sorbet can match the cocktail's zest without overpowering it.

• Dry sherry: Can be replaced with Amontillado sherry for a nuttier flavor.
• Dry vermouth: Can be substituted with white vermouth if preferred.
• Orange bitters: If not available, grapefruit bitters can be used.

Bamboo Rosé

Swap dry sherry with rosé vermouth for a fruitier touch. Same proportions, stir, and strain. It should taste like springtime in a glass, with floral overtones making it a crowd pleaser for those who like it sweet and rosy.

Verde Bamboo

Use green Chartreuse in place of sherry for an herby punch. Try just 1 oz; it's potent. You'll get a more herbal, sweeter Bamboo walking through a garden of flavors.

Smoky Bamboo

Introduce a bar spoon of peaty scotch atop the stirred ingredients before straining. This one's for those smoky flavor aficionados who like to feel a fireside chat in every sip.