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All cocktails Bamboo (with triple sec)

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Bamboo (with triple sec)

Classic/vintage · Martini-style

3.9 17 ratings

Ingredients

1 1/2 oz Fino sherry
1 1/2 oz Dry vermouth
1/4 oz Triple sec
2 dash Orange bitters

How to make

Serve in a coupe glass

Prepare

  1. 1 Select and pre-chill a COUPE GLASS.
  2. 2 Prepare garnish of orange zest twist.

Method

  1. 3 STIR all ingredients with ice.
  2. 4 FINE STRAIN into chilled glass.

Garnish

  1. 5 EXPRESS orange zest twist over the cocktail and use as garnish.

14.5% alc./vol. · 1 standard drink · 108 calories

History

For sophisticated dry palates: a touch of triple sec softens the dryness of fino sherry and dry vermouth.

The Bamboo cocktail’s precise origin is unknown, but it was first documented in 1889 by Jerry Thomas in his Bartenders Guide. Thomas states in his book that the drink was invented by a Mr. Langdale of the U.S. Legation in Tokyo, Japan. The original recipe from Thomas’s guide is as follows: 1/2 Sherry 1/2 Dry Vermouth Dash of Orange Bitters No earlier reference has been found for this cocktail. The Bamboo’s structure is that of a very dry Martini, or a Madeira cocktail, and it is essentially a split-base cocktail. The split base here is dry vermouth and sherry, though some modern bartenders have moved away from this and substituted dry sherry for the dry vermouth. The drink has been around for over 100 years and is still popular today.