The Bamboo Shot takes the famous 19-century sherry cocktail and turns it into a shot. The original Bamboo — sherry, dry vermouth and a few drops of orange and Angostura bitters — is credited to the German bartender Louis Eppinger of the Grand Hotel in Yokohama, Japan. Dry and complex, it looks and tastes like a high-proof drink, but the low-A.B.V. ingredients keep its impact in check, making it an ideal shot to start a celebration — or a Tuesday night. Eating briny, buttery Castelvetrano olives as a chaser completes the shot experience — and helps round out the drink’s drier tones.
- Serves: 8 persons
- 3 ½ounces fino or manzanilla sherry
- 3 ½ounces dry or bianco vermouth
- 3dashes Angostura bitters
- 3dashes orange bitters
- 2orange peels
- 2lemon peels
- Very small pinch of flaky sea salt (optional)
- Big green olives, such as Castelvetrano, for serving
Step 1To a cocktail shaker or mixing glass, add the sherry, vermouth and bitters.
Step 2Hold one of the lemon peels by its long edges, skin facing down into the cocktail shaker. Pinch the peel to express the citrus oils in. Repeat with the remaining lemon peel and the orange peels.
Step 3Add salt and ice, and stir until chilled. Strain into eight small glasses and serve immediately with olives.