The recipe
- 1½ ozDry vermouth45 ml
- 1½ ozDry sherry45 ml
- 2 dashesOrange bitters
- 2 dropsAngostura bitters
How to make it
- 1Stir everything with ice.
- 2Strain into a chilled coupe.
- 3Twist a strip of lemon peel over the top.
Garnish: A lemon twist, and an olive if you like.
Boothby gives half a jigger of each; the amounts are scaled to a 3 oz drink. 1880s newspaper accounts describe three parts sherry to one of vermouth.
The ratio
1 : 1
In parts, a Bamboo is 1 vermouth and 1 dry sherry. Change one part and you have a cousin; the closest are below.
Built the same way
Head to head
More Martinis & Manhattans
- Algonquin — Rye, dry vermouth and pineapple juice: a dry, fruity Manhattan cousin.
- Angel Face — Equal parts gin, apricot liqueur and Calvados: strong, fruity and spirit-forward, with an orchard character.
- Bijou — Gin, green Chartreuse and sweet vermouth in equal parts with orange bitters, stirred: herbal, sweet and strong.
- Black Manhattan — A Manhattan with the Sicilian amaro Averna in place of sweet vermouth: darker, bittersweet and a little herbal.
- Bobby Burns — Scotch and sweet vermouth in equal parts with a few dashes of Bénédictine: a softer, honeyed Rob Roy named for the poet.
- Bronx — Gin with both vermouths, orange bitters and a little orange juice: a Perfect Martini with orange in it.