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1 1⁄2 oz Amontillado Sherry
1 1⁄2 oz Dry vermouth
1⁄2 oz Jamaican rum (Funky high ester, see notes)
1 oz Passion fruit syrup
2 ds Absinthe bitters (Around 12-16 drops)
1 spg Mint (As garnish, more sprigs are welcome)
Instructions

Whip shake with crushed ice, pour into a Tiki mug, top with crushed ice, and garnish with mint sprigs.

Notes

For rum, funky high ester can be Smith & Cross, Rum Fire, Wray & Nephew, or similar. A little needs to go a long way.

History

After attending Backbar's Bamboo Cocktail-themed menu (Backbar is a speakeasy in Somerville, MA), I was inspired to create my own to add to the Improved Bamboo, Bamboo Crusta, and Bamboo Flip that I had crafted over the years. My mind went tropical and I originally wanted to riff on the Zombie, but I felt that the Bamboo core would be lost there. I soon decided on riffing on the classic Chief Lapu Lapu especially since I had a twist-free orange waiting to be utilized for juice. In addition, I was lured in with the name play of dubbing it the Chief Bamboo Bamboo. Instead of the more common call for Fino Sherry, I opted for Death & Co.'s Amontillado-containing Bamboo recipe as the core.

Cocktail summary
Posted by yarm on
Created by
Frederic Yarm, Somerville, MA
Year
2025
Is the
author's original creation
Curator
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User rating
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Yields Drink

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