The Bamboo: A Complete History & Classic Recipe

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. Soft florals, almond skin, minerality from sherry, bright citrus oils, and a botanical backbone—the experience feels like stepping into a sunlit conservatory or the bar of a world-class hotel in the 1890s.

This is the story of one of the oldest and most quietly influential aperitif cocktails ever created.

I. Origins

A Cocktail from the Age of Empire

The Bamboo was created in the late 19th century at the Grand Hotel in Yokohama, Japan. The bartender was almost certainly Louis Eppinger, one of the earliest internationally influential bartenders. His clientele consisted of diplomats, naval officers, traders, and wealthy travelers moving between continents.

These guests preferred lighter cocktails, sophisticated aperitifs, and European drinking styles—far from the high-proof whiskey cocktails popular in the United States at the same time. Eppinger responded with a new concept: an elegant, low-ABV aperitif cocktail that blended traditions of sherry drinking with the emerging category of vermouth cocktails.

Why It Worked

Sherry was widely consumed in Japan’s treaty ports. Dry vermouth was fashionable. Aromatic bitters were increasingly available. Eppinger combined them with an understanding of European drinking sensibilities and invented the Bamboo—a drink that felt refined, cosmopolitan, and culturally hybrid.

Its structure reflects internationalism itself:

• Spanish fortified wine

• Italian vermouth

• American bitters

• Created in Japan

• Loved by Europeans

The Bamboo is one of the earliest globally collaborative cocktails.

II. Historical Evolution

Rising Fame in the Pre-Prohibition Era

By the early 20th century, the Bamboo had been printed in numerous bar guides, including those by William “Cocktail” Boothby, Harry Johnson, and Jerry Thomas’s successors. The recipe varied slightly—sometimes drier, sometimes sweeter—but always anchored by sherry and vermouth.

Its low proof made it especially popular as a daytime drink.

Post-Prohibition Decline

After Prohibition, American tastes shifted hard toward spirit-forward cocktails. Sherry fell out of mainstream fashion; vermouth quality dropped; and the Bamboo faded into relative obscurity.

Revival in the Modern Craft Era

The Bamboo’s resurgence began in the late 20th century and accelerated dramatically in the 2000s and 2010s as bartenders rediscovered:

• High-quality dry vermouths

• Artisanal bitters

• A global sherry renaissance

• Growing interest in low-ABV cocktails

Today, the Bamboo is a staple of sophisticated bar programs—an aperitif that rewards nuance and precision.

III. Ingredients & Technique

The Bamboo is deceptively simple—just fortified wine, aromatized wine, and bitters—but complexity lies in quality and proportion.

Sherry

Traditionally Fino or Manzanilla.

• Fino: Lean, almond-like, saline

• Manzanilla: Similar but with a floral, coastal breeze character

Freshness is essential. Open bottles lose vibrancy quickly.

Dry Vermouth

High-quality European vermouths shine here.Characteristics:

• Floral

• Botanical

• Crisp and slightly bitter

The vermouth is half the cocktail—never compromise.

Bitters

Aromatic bitters (like Angostura) are standard.Orange bitters are common additions.Some bars use a combination for layered complexity.

Citrus Oils

A lemon twist is more than garnish—it’s structural.Expressed oils brighten the wine and provide a high-note lift.

Technique

Because the drink is all-wine, temperature and dilution are extremely important.

• Stir gently and briefly

• Serve ice-cold

• Avoid over-dilution

The Bamboo is about clarity, not intensity.

IV. Cultural Significance

A Foundational Low-ABV Classic

Long before “session cocktails” or “aperitif hour” were trendy, the Bamboo embodied low-alcohol elegance. It allowed guests to sip socially for hours without the effects of spirit-heavy drinks.

A Global Story

The Bamboo is important historically because it demonstrates the cosmopolitan nature of cocktail culture in the late 19th century—recipes didn’t just move from America outward; they evolved in international ports and then returned back to the West.

Reinforcing the Sherry Renaissance

The Bamboo played a role in reviving interest in sherry among bartenders:

• Encouraging exploration of Fino and Manzanilla

• Highlighting sherry’s cocktail potential

• Inspiring new fortified-wine cocktails

Modern Identity

Today, the Bamboo is prized for:

• Its elegance

• Its restraint

• Its aperitif structure

• Its perfect compatibility with food

• Its ability to showcase vermouth and sherry equally

It’s a drink for contemplative drinkers, sommeliers, and bartenders who understand subtlety.

V. How to Make the Classic Version Today

Recipe — The Classic Bamboo

Ingredients

• 1.5 oz (45 ml) Fino or Manzanilla sherry

• 1.5 oz (45 ml) dry vermouth

• 1–2 dashes Angostura bitters

• 1–2 dashes orange bitters

• Lemon twist

Method

1. Add sherry, vermouth, and bitters to a mixing glass.

2. Fill with ice and stir gently for 10–12 seconds.

3. Strain into a chilled Nick & Nora or coupe glass.

4. Express lemon oils over the surface; optionally discard or drop in.

Specs

• Glass: Nick & Nora or coupe

• Ice: None (served up)

• Garnish: Lemon twist

• Style: Low-ABV aperitif cocktail

Technique Notes

• Keep sherry and vermouth refrigerated; freshness is crucial.

• Over-stirring dulls aromatics—aim for icy cold, not watery.

• Try Manzanilla for florality, Fino for dryness.

• Express citrus lightly; too much overtakes the wine.

Variations & Lineage

• Perfect Bamboo: Split dry & bianco vermouth.

• Reverse Bamboo: More vermouth than sherry.

• Adonis: Sweeter cousin (sherry + sweet vermouth + orange bitters).

• Fairbank-style Bamboo: Add a dash of maraschino liqueur.

• Bamboo Highball: Lengthen with soda for aperitivo-style drinking.

Service & Pairing Tip

• Pairs beautifully with oysters, olives, jamón ibérico, sashimi, anchovies, marcona almonds, and light cheeses.

• Ideal as a pre-dinner drink or early-afternoon aperitif.

VI. Modern Variations & Legacy

The Bamboo as a Template

Modern bartenders use the Bamboo’s architecture as a starting point for wine-based cocktails:

• Fino + bianco vermouth + lemon bitters

• Manzanilla + gentian aperitif

• Sherry + clarified citrus + fortified-wine blends

Its template is highly adaptable and encourages exploration of low-ABV creativity.

Lasting Legacy

The Bamboo is now recognized as:

• One of the earliest globally influential cocktails

• A symbol of refined aperitif culture

• A foundation of modern sherry mixology

• A perfect example of minimalism done well

It proves that complexity doesn’t require strength—only balance, precision, and intention.