Wine · Stir · Coupe · 4 min
Bamboo
Dry sherry and dry vermouth in equal parts with two kinds of bitters: a light, savoury Martini-style drink at about half the strength. It was made famous at the Grand Hotel in Yokohama in the 1890s.
What's in it
- 45ml (1½ oz) Fino sherry
- 45ml (1½ oz) Dry vermouth
- 2 dashes Orange bitters
- 1 dash Aromatic bitters optional
- 1 Lemon twist optional
How to make it
- Chill a coupe.
- Fill a mixing glass with ice and add the sherry, dry vermouth and both bitters.
- Stir for twenty to thirty seconds, until the mixing glass frosts.
- Strain into the chilled coupe and express a lemon twist over the top.
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What cocktail can I make?Where it came from
William Boothby's 1908 drinks book credits it to Louis Eppinger, a German bartender known for his San Francisco bar before American naval officers brought him to Japan around 1890 to run the Grand Hotel's bar. The drink looks older than his Yokohama years, though: American newspapers described it in September 1886, crediting an unnamed Englishman, which suggests Eppinger may have first made it in the US. By 1901 it was on bar menus across America, and it was later sold premixed in bottles.
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