Bamboo – Classic Sherry Vermouth Aperitif
A refined mix of dry sherry, dry vermouth, and orange bitters, the Bamboo is a crisp aperitif that proves balance beats booze. Light, nutty, and aromatic — ideal before dinner or for slow sipping.
A crisp, low-ABV classic uniting dry sherry, dry vermouth, and orange bitters. Born in Japan’s Yokohama Grand Hotel in the 1880s, the Bamboo remains a model of balance and elegance.
Background
Invented by German bartender Louis Eppinger in the Yokohama Grand Hotel, the Bamboo was created for guests who wanted flavor without high proof. It became an early aperitif benchmark and a companion to the Adonis.
What You’ll Need
Ingredients
- Dry Sherry – Briny, nutty base that defines the cocktail.
- Dry Vermouth – Adds herbal crispness and refined sweetness.
- Orange Bitters – Bright aromatic lift that ties it together.
Equipment
Mixing glass, bar spoon, strainer, cocktail glass.
Why It Works
The Bamboo’s beauty lies in symmetry — no single ingredient dominates. Its dry finish and low alcohol make it perfect as a starter or midday cocktail.
Variations & Twists
- Use amontillado sherry for extra body and complexity.
- Add a dash of Angostura bitters for spice.
- Garnish with a lemon twist for brightness or an olive for savory contrast.
Tips & Pairings
Serve well-chilled in a Nick & Nora glass. Pairs beautifully with smoked almonds, tapas, or seafood. Ideal as a pre-dinner aperitif.
Bamboo Cocktail Recipe
Type of Glass
Cocktail Glass
Ingredients
- 3/4 oz.
- 1 1/2 oz. Dry Sherry
- 2 dashes
Directions
- Add dry sherry, dry vermouth, and orange bitters to a mixing glass with ice.
- Stir until well-chilled.
- Strain into a chilled cocktail glass.
- Garnish with a lemon twist or olive.
The Bamboo shows how grace and restraint can be the most satisfying flavors of all.
