Mix up an iconic Bamboo Fino at home and drink in the liquid legacy of possibly the world’s most well-travelled cocktail.
First devised in the 1890s in Japan’s Yokohama Grand Hotel by renowned German mixologist Louis Eppinger, for Americans yearning for a taste of home, the Bamboo was an instant hit (cue the ticker-tape parade). From the very first sip, its hybrid heritage fuelled a meteoric rise to fame and catapulted it over the pond. By 1901, it graced the most fashionable cocktail lists from 5th Avenue to Hollywood Boulevard. But then Prohibition delivered a sucker punch.
Forgotten for decades, the secret to this comeback kid is its enduring heart – made of sherry. Now, Bamboo Fino is reviving this classic, with Spain’s finest Fino adding a touch of salinity. Swapping out vermouth for Lillet Rose adds a whisper of sweetness (shhh, it’s more than just a sherry Martini!) without compromising the simplicity. A touch of Dolan wild strawberry vermouth, with a finishing dash of orange blossom and bitters, delivers an elegant, unpretentious drink. No liquid nitrogen clouds needed here.
Gimmick-free, grown-up and low-proof it may be, but the cocktail’s dry, lively personality makes it naturally sociable – the perfect plus one for a fiesta of small bites. When it comes to tapas, reach for the salty sophistication of a Manchego cheese, the indulgence of a Bellota Iberian ham or the gentle sweetness of Marcona almonds. A trio that makes merry with Fino’s nutty notes for an authentic Spanish feast.
So, the next time you want to guau guests (yes, that is wow in Spanish), add the demure but fabulous Bamboo Fino to your cocktail repertoire and take a modern twist on a timeless classic. ¡Viva el Fino!
Stir all ingredients with ice and strain into a chilled glass, finish with a spray of orange blossom.
It is an ideal aperitif wine and goes well with all types of tapa, especially olives, nuts and Iberian cured ham.
Also providing the perfect companion for shellfish and fish, especially those with a marked salty taste (anchovies) or even raw (sashimi).
Its low acetic acid content combines exceptionally well with dishes of marked acidity (vinaigrette salads, marinades, etc.) as well as with cold soups (gazpacho, ajo blanco, etc.).
Use an ice bucket with both ice and water to serve chilled between 6º & 8º C.
It adapts perfectly to a diverse range of salty and intense flavours.
In traditional wide-rimmed catavinos, or in white wine glasses.
