Stir, serve up with twist as garnish.

Cocktail summary
Created by
Louis Eppinger, Grand Hotel, Yokohama, Japan
Is of
unknown authenticity

Saveur Issue #113

5 stars
3 stars
(10 ratings)
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From other users
  • Sub pineau for sherry
  • Nice dry aperitif
  • Usually use the recipe from Cocktail Hour
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This month's Imbibe has a few riffs; Greg Moreno's (Ward III, NYC) Rockin' Like Bamboo was quite nice: 1 oz dry vermouth, 3/4 oz bianco vermouth, 3/4 oz East India sherry, 1/2 oz Cynar, 1/4 oz Byrrh, orange twist.

PGman commented on 11/24/2022:

I find it much more balanced using blanc vermouth, because using dry vermouth makes it too astringent for my taste.