Bar Minty: The Bamboo Cocktail
One day I wanted to make a simple, low proof drink. I decided to make the Bamboo cocktail with some modifications. Traditionally the cocktail uses fino sherry which is quite dry and dry vermouth. Bartenders now have given this drink a facelift and finetuned it to our modern palate. And what do we want? Sugar!
Some recipes now call for a bit of cane sugar syrup or a rich simple syrup. I decided to follow a recipe from Punch which uses blanc vermouth except I am using Cocchi Americano instead of blanc vermouth.
I was so happy to buy a bottle of Lustau Amontillado. I used it in all manner of drinks this past year and just got a new bottle. Time to make another Bamboo!
- 1.5 oz Amontillado sherry
- 1.25 oz dry vermouth
- .25 oz blanc vermouth
- 1 dash orange bitters
- 1 dash Angostura bitters
Add all ingredients including sherry, dry vermouth, Cocchi Americano, orange and Angostura bitters to a mixing glass. Add ice and stir to chill and dilute. Strain into a small coupe. I also spritzed the drink with lemon oil and used the twist as a garnish.
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