The Bamboo is a stirred cocktail made with equal parts dry sherry and dry vermouth, finished with orange bitters and an optional dash of Angostura. It takes five minutes, uses no special equipment beyond a mixing glass and strainer, and comes in well under 100 calories a glass. If you keep sherry and vermouth in the fridge — which you should anyway, since both need refrigeration after opening — you can pour one of these on any weeknight without any real effort.
Before you start
Two things actually matter here. First, chill your glass before you start — run cold water into a coupe or Nick Nora glass and let it sit while you stir, or keep a couple of glasses in the freezer. A warm glass flattens the drink fast. Second, stir for the full 30 seconds. This is a spirit-forward, low-alcohol cocktail with no citrus juice to hide behind, so dilution and temperature do the heavy lifting. Under-stirring leaves it sharp and slightly harsh; the right amount of stirring rounds it out and gives it that clean, silky texture. Use a bar spoon and keep the motion steady — you’re not trying to aerate it, just chill and dilute it evenly.
Mistakes to avoid
- Using warm or recently opened vermouth: Dry vermouth oxidizes quickly at room temperature. If yours has been sitting in a cabinet for weeks, it will taste flat and slightly vinegary. Store it in the fridge and use it within three to four weeks of opening.
- Skipping the lemon twist expression: Actually, skip the garnish entirely — it adds one more dish to wash and the oils from a quick squeeze over the glass give you the same aromatic lift without dropping the peel in. One less step, same result.
- Using cooking sherry: Cooking sherry has added salt and sometimes sugar. It will throw the whole balance off. Use a proper fino or amontillado from the wine aisle.
- Over-icing the mixing glass: Packing the mixing glass too full makes it hard to stir smoothly and can over-dilute the drink before you’ve had a chance to control it. Fill it about two-thirds with ice.
- Treating both sherries as interchangeable: Fino is drier, lighter, and more saline — the drink comes out crisper. Amontillado is nuttier and a bit richer, which pairs better with food. Know which one you’re reaching for before you start.
Make-ahead notes
This is one of the better cocktails to batch in advance. Combine the sherry and vermouth in a clean bottle or jar — scale up the 1:1 ratio to however many servings you want — and keep it in the fridge for up to five days. The bitters can go in too if you’re confident in the ratio, or add them per glass when you pour. When you’re ready to serve, measure your portion into a mixing glass with ice, stir for 30 seconds, and strain as usual. Batching works especially well if you’re having people over for dinner and want to pour aperitifs quickly without measuring each drink individually. Do not freeze the mix; the vermouth doesn’t recover well from freezing and the texture suffers.
Bamboo Cocktail
Equipment
- Mixing glass
- Bar spoon
- Hawthorne strainer or julep strainer
- Coupe glass or Nick & Nora glass
- Jigger (for accurate 45ml pours)
Ingredients
- 1 ½ oz dry sherry 45ml, preferably fino or amontillado for a delicate nutty profile
- 1 ½ oz dry vermouth 45ml, such as Dolin Dry or Noilly Prat
- 1 dash orange bitters
- 1 dash Angostura bitters optional, enhances complexity
- 10 pieces ice enough to fill mixing glass
- 1 piece lemon twist for garnish
Instructions
- Fill a mixing glass two-thirds full with large ice cubes — larger cubes melt more slowly and give you better control over dilution.10 pieces ice
- Pour the dry sherry and dry vermouth into the mixing glass.1 1/2 oz dry sherry, 1 1/2 oz dry vermouth
- Add the orange bitters and optionally a dash of Angostura bitters.1 dash orange bitters, 1 dash Angostura bitters
- Stir gently with a bar spoon for around 30 seconds to achieve proper dilution and chilling.
- Using a Hawthorne or julep strainer, strain into a chilled coupe or Nick & Nora glass.
- Hold a lemon twist skin-side down about 5cm (2 inches) above the drink and pinch it firmly to express the citrus oils over the surface. Run the twist around the rim of the glass, then drop it in as garnish.1 piece lemon twist
Notes
Nutrition
Common questions
Can I use sweet vermouth instead of dry vermouth?
No — sweet vermouth will make the drink noticeably sweeter and heavier, which changes it into something else entirely. The Bamboo is built around the dry, slightly bitter interplay between fino or amontillado sherry and dry vermouth; swapping in sweet vermouth loses that balance.
What’s the difference between fino and amontillado sherry for this drink?
Fino gives you a lighter, crisper, more saline result — good on its own before a meal. Amontillado is nuttier and slightly richer, which holds up better alongside food like olives, cheese, or charcuterie.
Do I need both orange bitters and Angostura bitters?
No, orange bitters alone is enough for a clean, straightforward version. The Angostura adds a little spice and depth, but if you only have one or the other, the drink still works fine.
How long does an open bottle of dry vermouth last?
Refrigerated, dry vermouth stays good for three to four weeks after opening. After that it starts to oxidize and taste flat, which will noticeably affect this drink since vermouth is half the recipe.
Can I make a larger batch for a dinner party?
Yes — multiply the sherry and vermouth by however many servings you need, combine in a bottle or jar, and refrigerate until ready to use. Stir each serving individually over ice when you pour, since you still need the dilution and chilling that stirring provides.
