Some cocktails are bold. Some are flamboyant. And then there are cocktails like the Adonis —understated, refined, and quietly luminous, like a golden-hour glow across a well-set table. Named after a Broadway musical and built from sherry and sweet vermouth, the Adonis is one of the earliest low-alcohol aperitif cocktails in the classic canon. Its flavor whispers rather than shouts: candied orange, walnut skin, dried flowers, and gentle herbal warmth. A soft bitterness arrives

Long before the Martini defined aperitif culture and decades before the Dry Sherry movement found new footing in the craft era, there was the Bamboo —a delicate, whisper-light stirred cocktail born during the golden age of grand hotels, transoceanic travel, and cosmopolitan drinking. It is a drink of restraint, elegance, and subtlety, built not from base spirits but from aromatized wine and fortified wine: dry vermouth and sherry. A well-made Bamboo doesn’t shout. It glides.