Bamboo cocktail

The Bamboo cocktail was first created in the late 1800s and is often credited to Louis Eppinger at the Grand Hotel in Yokohama, Japan. Unlike whiskey- or gin-heavy cocktails, the Bamboo uses fortified wines instead, blending sherry and dry vermouth with bitters for a delicate, nutty, and herbal profile. It is a low-ABV option, similar in spirit to the Americano or the sparkling Aperol Spritz, and makes a refined aperitif.
- Prep Time:
- Total Time:
- Servings: 1
- Type: Cocktail
- Units: 1.2
Ingredients
- 45 ml dry sherry
- 45 ml dry vermouth
- 2 dashes Angostura bitters
- 2 dashes orange bitters
- Lemon twist
Instructions
- Add the sherry, vermouth, and bitters into a mixing glass with ice
- Stir until well chilled
- Strain into a chilled coupe or martini glass
- Garnish with a lemon twist
FAQ
What makes the Bamboo different from other sherry cocktails?
The Bamboo is a dry, low-ABV aperitif. Unlike the creamy Eggnog or the citrusy Sherry Cobbler, it is spirit-free and relies on fortified wines for flavour.
Is the Bamboo a good low-alcohol option?
Can I substitute ingredients in a Bamboo cocktail?
You can try sweet vermouth for a rounder taste, or experiment with different bitters. If you prefer a more bitter edge, consider the Negroni as an alternative.
What food pairs well with a Bamboo cocktail?
Its dry, nutty character makes it an excellent aperitif, pairing well with tapas, olives, and seafood, similar to how the Americano works with light bites.