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: one and a half ounces of amontillado sherry, one and a quarter ounces of Dolin dry vermouth, a quarter-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.
- 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
- Combine all ingredients in a mixing glass over ice and stir until chilled.
- Strain into a chilled coupe.
- Garnish with a lemon peel.