Dried cherry, herbaceous, crisp
This is an exquisite drink for tapas, featuring Spanish sheep’s milk cheeses, cured meats, olives, and almonds.
Named for Bob Cole’s 1902 song, “Bamboo,” one of the first songs to chart written by an African American—and a classic that’s still music to our ears—the Bamboo calls for dry sherry and blends it with two types of vermouth to add complexity and smoothness. We like to use a quality fino and serve this as a party starter, alongside old records and lots of nibbles.
1½ ounces (45 ml) dry sherry (La Gitana)
¾ ounce (22 ml) white vermouth (Dolin Blanc)
½ ounce (15 ml) dry vermouth (Dolin)
Dash of orange bitters (Regans’)
Orange twist, for garnish
Stir ingredients with ice, and strain into a chilled cocktail glass. To garnish, twist the peel over the surface of the drink to express the oil, and then rest the peel on the side of the glass.