You might not have heard of The Bamboo, but it’s a classic cocktail that has stood the test of time. Here’s why you should be ordering one this winter.
OK, let’s start with the basics. The Bamboo cocktail is a classic drink that highlights the elegance of dry vermouth and sherry, two cocktail ingredients that are enjoying a renaissance at the moment as lads increasingly reach for lower ABV libations.
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The Bamboo is believed to have originated in the early 20th century and is often associated with the cocktail culture of Japan. Its creation is sometimes attributed to a bartender named N. A. “Adam” Akkar in Yokohama during the 1890s, with the name inspired by the bamboo plant, which, to the Japanese, signifies grace and flexibility.
That said, there are also rumours that it was created abroad and brought to Japan by bartender Louis Eppinger, who worked at The Grand Yokohama Hotel, where it found its Oriental acclaim. Either way, it remains among the most favoured sherry-forward classics.
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How to Make The Bamboo
Like many classics, once you have what you need The Bamboo is dead easy to assemble, as one-offs or in batches for the masses.
Ingredients
- 2 oz Dry Vermouth: The base of the cocktail, the vermouth provides a crisp and herbaceous flavour.
- 1 oz Fino or Manzanilla Sherry: This type of dry sherry adds complexity and a nutty profile.
- 3 dashes of Orange Bitters: A few dashes of this bar essential enhances the aromatic qualities to perfection.
- A lemon twist or even an olive to garnish
Instructions
- Combine the dry vermouth, sherry, and orange bitters in a mixing glass.
- Fill the glass with ice and stir until well chilled.
- Strain into a chilled coupe or martini glass.
- Garnish with a lemon twist or an olive.
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Where to Try One
While specific offerings can change, many leading cocktail bars in Asia celebrate this classic libation.
“One of my favourite new additions is A Day in Yokohama (above), a low-ABV cocktail inspired by the classic The Bamboo cocktail,” says Mandarin Oriental Hong Kong beverage manager Devender Kumar, who recently added it to the new Kaizen menu at The Aubrey. “I’ve always loved The Bamboo, having first tried it in London, and I’ve noticed variations of it here in Hong Kong as well. However, we wanted to create something softer, with more tropical notes, and less vermouth- or sherry-driven so, we added our own twist by incorporating oregano wine, coconut water, and aloe flower, giving the cocktail a Mediterranean touch while maintaining its refreshing, low-ABV charm.”
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One of the great things about A Day in Yokohama is how we’ve streamlined its preparation. The cocktail is pre-batched, so when it’s served at the bar, it takes just 10 seconds to pour from the bottle. This not only makes service more efficient but also ensures consistency in flavour. While there’s a lot of work behind the scenes, the execution at the bar is quick and seamless, allowing us to deliver a high-quality experience every time.”
“The forgotten class of cocktails is always my favourite, and I love using modern techniques to add to a classic recipe to create an unforgettable experience,” says acclaimed mixologist Antonio Lai. The Bamboo‘s modern incarnation can be found at his new venue The Opposites, where Lai’s Sweet Bait (above) is a floral interpretation infused with osmanthus and sage and served with an orange and grapefruit sorbet on the side.
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Even if you’ve never considered yourself a sherry kinda guy, The Bamboo cocktail represents a beautiful harmony of flavours and elegance, perfect for those who appreciate the art of mixology and sense a little chill in the air.
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