Chip Tyndale’s Bamboo

Chip Tyndale, Dutch Kills | Queens, NY

Taking first place in our blind Bamboo tasting, Chip Tyndale‘s recipe hit all the marks with every judge. The formula was classical by modern standards: 1 ½ ounces of amontillado sherry, 1 ¼ ounces of Dolin dry vermouth, ¼ ounce of Dolin blanc vermouth, and a dash each of orange and Angostura bitters, served with a lemon twist. Tim Miner of The Long Island Bar called it a “complete cocktail,” citing the complexity of flavor, which pulled in saline, bitter and dry notes, while boasting a full body and a finish that didn’t fade.


Serving: 1

  • 1 1/2 ounces amontillado sherry, preferably Lustau
  • 1 1/4 ounces dry vermouth, preferably Dolin
  • 1/4 ounce blanc vermouth, preferably Dolin
  • 1 dash orange bitters
  • 1 dash Angostura bitters

Garnish: lemon twist

  1. Combine all ingredients in a mixing glass over ice and stir until chilled.
  2. Strain into a chilled coupe.
  3. Garnish with a lemon peel.