In a Bamboo cocktail, the two kinds of bitters add a new dimension to the sherry, making it more aromatic. A fellow blogger, The Cultivated Mind, recently wrote an interesting post about The Return of Bitters, so if you are interested in learning more about this product, check it out.
It was invented in Japan in the 1890s and can be perceived as an old man’s drink. Bamboo can be translated to a barrel-aged cocktail with a few adjustments to the original recipe as well.
1 1/2 ounces dry amontillado sherry
1 1/2 ounces dry vermouth
2 dashes orange bitters
1 dash Angostura bitters
* Combine sherry, vermouth, bitters and cracked ice in a mixing glass.
* Stir ingredients for 20-30 seconds until well chilled.
* Strain into a chilled cocktail glass.
* Add a twist of lemon to serve.
16 ounces sherry
16 ounces dry vermouth
1/2 ounce orange bitters
1 teaspoon Angostura bitters
1-liter oak barrel
(For Serving: Ice and Lemon Twists)
* If the barrel is new and dry inside, fill it with water and let stand until watertight (about 24 hours) and drain.
* Fill the barrel with all of the liquid ingredients needed for your cocktail, using a funnel.
* Age the cocktail until it has taken on a softer, rounded but not overly oaky flavor (about 1 month). Taste a sample once a week to ensure that you are not letting it age too long.
* Strain the cocktail through a coffee filter-lined funnel into a glass container.
* If you age a new cocktail in the barrel after a previous one, it may pick up on some of the flavor from the first cocktail aged in the barrel. This can be a fun thing to play around with while aging drinks!
* Store until you are able to enjoy!
* To serve, pour 3 ounces into an ice-filled cocktail shaker and stir until chilled. Strain the drink into a chilled cocktail glass and serve with a lemon twist.