The Bamboo’s blend of dry sherry, French vermouth and orange bitters evokes balmy continental evenings and southern Europeans enjoying their six-month summer vacations. Created in the 1890's by German bartender Louis Eppinger of the Grand Hotel in Yokohama Japan, the Bamboo has become a world renown classic cocktail.
Add all ingredients to a mixing glass.
Add ice and stir until chilled.
Strain into a chilled cocktail glass.
It is an ideal aperitif wine and goes well with all types of tapa, especially olives, nuts and Iberian cured ham.
Also providing the perfect companion for shellfish and fish, especially those with a marked salty taste (anchovies) or even raw (sashimi).
Its low acetic acid content combines exceptionally well with dishes of marked acidity (vinaigrette salads, marinades, etc.) as well as with cold soups (gazpacho, ajo blanco, etc.).
Use an ice bucket with both ice and water to serve chilled between 6º & 8º C.
It adapts perfectly to a diverse range of salty and intense flavours.
In traditional wide-rimmed catavinos, or in white wine glasses.
