The classic mid-19th century aperitif expanded and improved.
|3⁄4||oz||Amontillado Sherry (or Oloroso)|
|3⁄4||oz||Fino sherry (or Manzanilla)|
|1⁄8||oz||Maraschino Liqueur (1 bsp)|
|1||ds||Absinthe (I used 20 drops)|
|1||twst||Orange peel (As garnish)|
Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.
After enjoying the Rockin' Like Bamboo the night before (via Imbibe Magazine), I was motivated to create my own riff on the Bamboo (again). I appreciated the split nature of the Rockin' Like Bamboo, so I kept the dry and blanc vermouth mix; moreover, I split the sherry between the Fino that I associate with the drink and the Amontillado that I utilized before I added Fino into my wine fridge. To take things one step further, I Improved things in an 1876 Jerry Thomas sort of way with accents of Maraschino and absinthe especially given how well Maraschino pairs with nutty sherries like Amontillado.
- Bamboo Monk — Dry vermouth, Amontillado Sherry, Bénédictine, Orange bitters, Lemon peel
- Bamboo — Dry vermouth, Amontillado Sherry, Orange bitters, Bitters, Lemon peel
- From Douro to Jerez — Tawny port, Fino sherry, Bitters, Pedro Ximénez Sherry
- Quilty — Dry vermouth, Lime cordial
- Tip Top — Dry vermouth, Bénédictine, Bitters, Lemon peel
- Zebratail — Madeira, Dry vermouth, Bitters, Lemon peel
- L'Orangerie — Dry vermouth, Triple sec, Bitters
- Appellation Cooler — Muscadet wine, Bianco Vermouth, Aromatized wine, Apricot liqueur, Cucumber
- Tres Jolie — Dry vermouth, Aromatized wine, Triple sec, Orange bitters, Orange peel
- R&R cocktail — Dry vermouth, Chambord, Peychaud's Bitters