Early in a recent blind tasting, the panel floated the idea that busy recipes for the Bamboo don’t pay in the end. Nonetheless, the drink that came in second place, from Karen Fu at République in Los Angeles, was the fussiest of the bunch. It calls for eight ingredients, including three sherries, two vermouths, Angostura and orange bitters and a scant barspoon of J.M. Sirop de Canne. The judges knew upon first sip that they were tasting a cocktail that was involved, perhaps unnecessarily so. But they praised the balance, declaring the drink lovely, with a good mouthfeel—an Improved Bamboo Cocktail, as it were.
- 1/2 ounce amontillado sherry, preferably Valdespino Tio Diego
- 1/2 ounce palo cortado sherry, preferably Barbadillo Obispo Gascón
- 1 ounce fino sherry, preferably Maestro Sierra
- 3/4 ounce blanc vermouth, preferably Bordiga
- 3/4 ounce dry vermouth, preferably Dolin
- 1 dash orange bitters (1:1 Fee's:Regans')
- 1 dash Angostura bitters
- 1 scant barspoon J.M. Sirop de Canne
Garnish: Meyer lemon peel
- Combine all ingredients in a mixing glass over ice and stir until chilled.
- Strain into a chilled coupe.
- Garnish with a Meyer lemon peel.