Bamboo Recipe

Inspired by La Boca

Time10m

Serves1

Make Bamboo Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Chill glass
Place the coupe or cocktail glass in the freezer or fill with ice and cold water to chill while you build the drink.
2
Measure and combine
Add 1 oz dry white vermouth and 1 oz dry sherry to a mixing glass or cocktail shaker.
3
Add bitters
Add 2 dashes of Angostura bitters and 1 dash of orange bitters to the mixing glass.
4
Add ice and stir
Fill the mixing glass with ice cubes. Stir gently for 20–30 seconds (about 15–20 full revolutions) until well chilled and slightly diluted. If you only have a shaker, add ice and gently shake very briefly (5–8 seconds) to chill without over-diluting — traditional method is stirring.

5
Prepare glass
Discard ice/water from the chilled glass if used. Fine-strain the stirred cocktail into the chilled coupe or cocktail glass using a strainer.
6
Express oils and garnish
Take a lemon (or orange) twist and express the citrus oils over the surface of the cocktail by holding the twist skin-side down about 2–3 inches above the drink and giving it a quick pinch. Rub the twist's rim on the glass and drop it into the drink or rest it on the rim.
7
Serve
Serve immediately. The Bamboo is a crisp, dry aperitif-style cocktail best enjoyed slowly.

8
Rinse and dry your mixing glass/shaker and strainer. Put tools back in their place.