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 dry vermouth.
Ingredients
- 1½ ounces El Maestro Sierra Fino
- 1½ ounces Atxa Dry Vermouth
- 2 dashes orange bitters
- 2 dashes Artemisia Junio Bitters
- Lemon rind, for garnish
Preparation
- 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.
