The Bamboo is a foundational classic in every bartenders repertoire. Thought to have been a riff on an Adonis, it is thought to have been created in the 1890s at the Grand Hotel In Yokohama, Japan. Americans stationed in Japan at the time requested a more familiar cocktail, and the German bartender in residence, Louis Eppinger, rose to the task.
Today, there are countless renditions of the Bamboo, but at its core there is always some combination of lean sherry and vermouth (usually dry). Play around with different vermouths and aromatized wines when you make this. We unabashedly recommend our Mentha for a unique approach, but for a more classic rendition, you could use Miró Vermut de Reus Extra Seco or Mattei Cap Corse Blanc Quinquina.
- 1½ ounces fino, such as El Maestro Sierra Fino or Bodegas César Florido Cruz Del Mar Fino
- 1½ ounces Artemisia Mentha
- 2 dashes orange bitters
- 2 dashes Artemisia Junio Bitters
- Lemon rind, for garnish
- Combine the fino, Mentha, and both bitters in a shaker over ice and stir to combine. This cocktail is best not shaken.
- Strain into a Nick and Nora glass and garnish with the lemon rind.