Bamboo Cocktail

Louis Eppinger of the Grand Hotel in Yokohama, Japan created the Bamboo as a quaff for visiting dignitaries. Eppinger enjoyed great success both in mixing drinks and in overseeing culinary menus during his time in Japan. Think of this drink as a sherry-based variation on the Martini. The original recipe calls only for dry vermouth, but many people like to incorporate both dry and sweet vermouth to render it a little more approachable. The combination of rich, spicy Angostura bitters with bright, fruity orange bitters will impart a unique and complex flavor profile not found in most cocktails. Given its drier character, it makes a superb apéritif, and is best drunk before a meal.