Vermouth, stirred
Bamboo
Barline 1h,1h,d,2,cOl
The code is the shorthand off my printed menu; the Key tab decodes every letter.
- 1 1/2 oz Sherry
- 1 1/2 oz Dry vermouth
- 1 dash Angostura bitters
- 2 dashes Orange bitters
Stir with ice until cold, then strain.
Coupe, olive, lemon twist.
Taste
Equal ounces and a half of dry sherry and dry vermouth, so there is no base spirit. One dash of Angostura, two of orange bitters. Stirred, coupe, olive and lemon twist. Nutty, dry wine, a little bark.
History
Louis Eppinger is credited with the Bamboo at the Grand Hotel in Yokohama, sometime in the 1890s: equal sherry and dry vermouth, bitters, a twist. It appears in American books by 1908. David Wondrich, in Imbibe, treats it as the low-proof cousin of the Martini, sherry in the gin slot. Equal ounces and a half go in, with one dash of Angostura and two of orange bitters, coupe, olive and lemon.
Same shape, other bottles
The Vermouth family, with the bottle that changed.
- Coronation No. 1with maraschino liqueur
- Duplexsweet vermouth for sherry
- Vermouth Panachésweet vermouth for sherry
- Adonissweet vermouth for dry vermouth
- Sherry Cobblerwithout dry vermouth
- Diplomatsweet vermouth for sherry
This is one drink on my home bar's menu. Tick the bottles you own and the menu lists which of all 185 drinks they pour.