Bamboo

We may have sherry’s resurgence to thank for the Bamboo, a cocktail made with one-and-a-half parts sherry, one-and-a-half parts dry vermouth, two dashes Angostura bitters, and two dashes orange bitters.

The bamboo cocktail is a classic recipe that is a variation of the martini. It is a brilliant alternative to gin and vodka martinis, pairing sherry with dry vermouth, then giving it a double dose of bitters. As you might imagine with these two aperitifs, it makes an excellent before-dinner drink.
The story goes that this drink was created sometime around the 1890s by Louis Eppinger at the Grand Hotel in Yokohama, Japan. In his time, Eppinger was famous for turning around the Grand, mixing many great drinks and overseeing culinary menus to which the elite would flock when visiting Japan. According to David Wondrich's book, "Imbibe!", the drink mysteriously made its way to the United States and was sometimes known as a Boston bamboo.

INGREDIENTS IN THE BEST BAMBOO RECIPE
Ingredients
1 1/2 ounces dry vermouth
1 1/2 ounces sherry
2 dashes orange bitters
2 dashes Angostura Aromatic Bitters
Garnish: lemon twist
Garnish: 1 olive
BAMBOO DIRECTIONS
1. Gather the ingredients.
2. Pour the vermouth, sherry, and bitters into a mixing glass filled with ice.
3. Stir well.
4. Strain into a chilled cocktail glass.
5. Twist a lemon peel over the drink to release its essence, then garnish with an olive.
6. Serve and enjoy!