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Bamboo

Boozy Refreshing Bamboo Cocktail with Vermouth Sherry and Orange

In this post, I’d like to invite you to delve into the world of cocktails, namely the Bamboo cocktail. An exquisite and gratifying symphony of flavors awaits you in this cocktail, which brings together dry sherry, dry vermouth, and orange bitters. If you want to know how to make this timeless cocktail that will be the talk of the town, come with me as we reveal its secrets.

Tasting Notes

The Bamboo cocktail is a delightful blend of dry sherry and dry vermouth, with just a hint of orange bitters. It’s light, crisp, and refreshing, with a subtle complexity that keeps you coming back for more. With its balanced flavors and clean finish, it’s perfect for sipping on a warm summer evening or as a pre-dinner aperitif.

Equipment and Glassware

To make a Bamboo cocktail, you’ll need a mixing glass, a barspoon, a jigger, and a strainer. Serve it up in a chilled cocktail glass to keep it cool and classy.

Ingredients

  • 1 1/2 oz dry sherry
  • 1 1/2 oz dry vermouth
  • 2 dashes orange bitters

Instructions

  1. Fill a mixing glass with ice.
  2. Add the dry sherry, dry vermouth, and orange bitters.
  3. Stir well until chilled, about 30 seconds.
  4. Strain into a chilled cocktail glass.
  5. Garnish with a lemon twist or an orange peel, if desired.
  6. Sip, savor, and enjoy!

Pro Tips

  • Use high-quality dry sherry and dry vermouth for the best flavor.
  • Stir the cocktail gently to avoid diluting it too much.
  • Experiment with different types of orange bitters to find your perfect blend.

When to Serve

The Bamboo cocktail is versatile enough to enjoy any time of day. Serve it as a pre-dinner drink to whet your appetite, or sip on it while relaxing with friends in the evening.

See also  Lychee Martini

Which Liquor Brands to Choose

When seeking dry sherry, consider brands such as Lustau or Gonzalez Byass. For dry vermouth, excellent options include Dolin or Noilly Prat. When it comes to orange bitters, both Angostura and Regans’ are widely accessible and offer delightful flavors.

Similar Cocktails

  1. Martini – A timeless cocktail made with gin and dry vermouth, garnished with an olive or a twist of lemon.
  2. Manhattan – A robust blend of whiskey, sweet vermouth, and bitters, served up or on the rocks.
  3. Negroni – A bold concoction of gin, Campari, and sweet vermouth, garnished with an orange peel.
  4. Americano – A refreshing mix of Campari, sweet vermouth, and soda water, served over ice with a lemon twist.
  5. Adonis – A sophisticated blend of dry sherry, sweet vermouth, and orange bitters, garnished with an orange twist.

History

The Bamboo cocktail dates back to the late 19th century and is believed to have originated in Japan. It gained popularity in the United States during the early 20th century and has remained a beloved classic ever since.

FAQs

Q: Can I use sweet vermouth instead of dry?
A: While you can certainly experiment with different ingredients, using sweet vermouth will result in a different flavor profile than the traditional Bamboo cocktail.

Q: Can I shake instead of stir the cocktail?
A: It’s generally recommended to stir cocktails like the Bamboo to maintain their clarity and texture. Shaking may result in a cloudy appearance and a different mouthfeel.

Boozy Refreshing Bamboo Cocktail with Vermouth Sherry and Orange

Bamboo

Yield: 1
Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients

  • 1 1/2 oz dry sherry
  • 1 1/2 oz dry vermouth
  • 2 dashes orange bitters

Instructions

    1. Fill a mixing glass with ice.
    2. Add the dry sherry, dry vermouth, and orange bitters.
    3. Stir well until chilled, about 30 seconds.
    4. Strain into a chilled cocktail glass.
    5. Garnish with a lemon twist or an orange peel, if desired.
    6. Sip, savor, and enjoy!

Did you make this recipe?

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Bamboo
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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