Bamboo
Mix up this sherry and vermouth cocktail as an individual drink on the rocks, or stirred over ice and strained if you can be bothered. Alternatively, mix up a batch in advance.
Recipes for the Bamboo cocktail vary wildly: the sherry is sometimes fino, sometimes amontillado or occasionally a costly palo cortado, while both sweet and dry vermouths appear, sometimes both together. Here I take my lead from Felix Cohen at his wonderful bar Every Cloud in London, whose taste I trust implicitly. Felix favors Martini Extra Dry or Lillet Blanc as the vermouth, while Harvey's amontillado is his sherry of choice.
Ingredients
Preparation
Step 1
For individual drinks, stir vermouth, sherry, and a dash or two of orange bitters together with ice, then strain into a coupe glass. Alternately, build in a rocks glass with ice and stir until chilled.
Step 2
Alternatively, to mix a batch of Bamboo cocktails, combine half a bottle (375 ml) each of vermouth and sherry and a teaspoon or thereabouts of orange bitters in a bottle or resealable jar. Add 1 teaspoon orange bitters. Keep in the fridge to be served when and however you fancy it.
Recipe notes
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