The Bamboo Cocktail is a delicate and aromatic drink that dates back to the late 19th century. It was created by Louis Eppinger, a bartender at the Grand Hotel in Yokohama, Japan, in the 1890s. Designed as a lighter alternative to spirit-forward cocktails, the Bamboo is elegant, dry, and subtly complex, making it a great choice for an aperitif.

The combination of dry sherry and dry vermouth creates a nutty, herbal, and slightly floral profile, while a dash of bitters adds depth. It is perfect for those who enjoy sophisticated, low-ABV cocktails with a European influence.

• 45 ml (1 1/2 oz) dry sherry
• 45 ml (1 1/2 oz) dry vermouth
• 2 dashes orange bitters
• 1 dash Angostura bitters (optional)
• Ice cubes
• Lemon twist or olive for garnish

Fill a mixing glass with ice.

Add sherry, vermouth, and bitters.

Stir gently for about 30 seconds until well chilled.

Strain into a chilled coupe glass.

Garnish with a lemon twist or an olive.