The Bamboo Cocktail is an old drink that can be traced back to 1886. A cocktail that captivates with its fine aromas and low alcohol content. It is said that Louis Eppinger developed it in the Grand Hotel of Yokohama in Japan. But there are sources that clearly speak against it. We analyse them and propose a new interpretation.
60 ml Lustau Jarana fino sherry 20 ml Dolin blanc vermouth 1 dash Scrappy’s orange bitters
alternative
40 ml Lustau Amontillado Escuadrilla Sherry 40 ml Dolin dry vermouth 2 dash orange bitters
Preparation: thrown.
Notes: In our opinion, for a Fino, a mixing ratio of 3:1 must be used according to the original recipe, and the bitters must also only be subtle so as not to drown out the fine sherry. With a more robust Amontillado, on the other hand, more bitters and vermouth can be used. Our experiment showed that the Bamboo is good when stirred, but even better when thrown, i.e. poured back and forth between two cups (one with ice, one without).
Alternatively and currently preferred by us:
60 ml Lustau Jarana fino sherry 20 ml Routin blanc vermouth 1 dash Scrappy’s orange bitters
alternative
40 ml Lustau Amontillado Escuadrilla Sherry 40 ml Routin blanc vermouth 2 dash orange bitters
Preparation: 3 ice cubes, thrown (10 times back and forth).
According to most sources, the Bamboo was created by Louis Eppinger. The latter is considered one of the fathers of Japanese bartending. [1] This makes him an important figure in bar culture, and we therefore want to dedicate a separate article to him.
This much should be said at this point: after having been a bartender in San Francisco and Portland, he arrived at the Grand Hotel in Yokohama in 1889. We have read that within the following year or two he developed the Bamboo cocktail there, which can be considered a classic. [1][5]
Nobody knows exactly what inspired Louis Eppinger to create this drink. One hears that the Bamboo Cocktail was probably based on a variation of the Adonis Cocktail, and that the latter was a popular drink at the time. [1][4] However, we would like to object that we first found the name “Adonis Cocktail” in a bar book in 1913 in “The Complete Manual of Mixing Drinks” by Jacques Straub. Admittedly, an Adonis Cocktail is mentioned in the New York “The Sun” as early as 27 March 1887, but here it is nothing other than a “Turf Club Cocktail”, as also explicitly mentioned, [10] i.e. a mixture of Old Tom, vermouth and bitters, if we take the recipe of Georg Winter’s “How To Mix Drinks” from 1884 as a basis. We can therefore ignore this find in our consideration of a drink made from sherry and vermouth. We were able to establish that the Bamboo Cocktail is the first drink with sherry and vermouth. All other variants, such as the Adonis Cocktail (the variant with sherry and vermouth) are younger. In summary, we can say that the Bamboo Cocktail is the older drink and was created originally.
Alternatively, it has been suggested that the Bamboo Cocktail was inspired by the Martini Cocktail. [1] Against this theory speaks the fact that a “dry” Martinez (i.e. a mixture of gin, vermouth and bitters) comparable to the Bamboo Cocktail practically does not occur in the early years, as we have found when looking at the Martinez Cocktail. When we look at the Martini Cocktail (because, as we have established, the two differ only in the name, but are otherwise identical), a mixture consisting only of gin, vermouth and bitters, i.e. a “Dry Plain Martini Cocktail”, does not appear until 1895. So this theory is not very plausible either, and once again the originality of the Bamboo Cocktail is demonstrated.
As a predecessor of the Bamboo Cocktail, one could consider the “Sherry and Bitters”, which Jerry Thomas already published in 1862. His recipe is simple: 1 dash of bitters and a wine glass of sherry. [24] If you replace some of the sherry with vermouth, both fortified wines, you get a Bamboo Cocktail respective an Adonis Cocktail.
Most books call for equal parts sherry and vermouth for a Bamboo Cocktail. This apparently does not correspond to the original recipe. Keisuke Oda, Louis Eppinger’s successor at the Grand Hotel in Yokohama, which was renamed the “New Grand Hotel” in 1913, states that the original recipe calls for three times as much sherry as vermouth. [1] This ratio is also confirmed by the first American evidence, and we will discuss these in more detail below. In Japan, it seems that almost all bartenders still use this ratio, and it is so found in Japanese bar books. In the Sea Guardian II, the bar of the New Grand Hotel, the Bamboo is prepared today as follows: [1]
Bamboo Cocktail. Sea Guardian II, New Grand Hotel in Yokohama.
45 ml Tio Pepe fino sherry 15 ml Noilly Prat vermouth 1 dash orange bitters
Sherry is a multi-faceted drink, and ranges from the bone-dry Fino to the rich, sweet Oloroso. Obviously, most Japanese bartenders prefer a fino and so does the recipe above. [1] This may have something to do with the fact that a Fino seems to be most suited to Japanese cuisine. For example, the “Lustau Fino Jarana”, which we also favour, is explicitly recommended for sushi and sashimi. [14]
There are also variations in the preparation. Daiki Kaneteka makes a Bamboo by pouring it from one glass to another to add oxygen. This opens up the flavours, we are told, and if those who have tasted his Bamboo cocktail made this way are to be believed, it is the best there is. [1]
There are also various suggestions for naming the cocktail. One, for example, says that it was named after Bob Cole’s song “Under the Bamboo Tree” from 1902. However, this cannot be the case, as the drink is much older. [3] In 1937, Johan R. Iverson states in “Liquid Gems” that the Bamboo Cocktail got its name because of its colouring, which is reminiscent of bamboo. However, he uses Italian vermouth and sherry in his recipe. Whether this explanation is true remains to be seen. We cannot verify the truth of it. Another explanation is given in 1886 in the Western Kansas World, and we go into more detail below.
As we can see, little is known about the Bamboo Cocktail, and there are many myths. Even for the attribution of the cocktail to Louis Eppinger, there is only one historical document that we could find, and that all others seem to refer to. This evidence comes from William Boothby. In his book “The World’s Drinks”, he states in 1908:
“Originated and named by Mr. Louis Eppinger, Yokohama, Japan.”
Derived from this, we read everywhere: The Bamboo Cocktail comes from Louis Eppinger, who developed it in Yokohama, at the Grand Hotel.
Is that true? No.
We have not found any other reliable historical sources that tell us who created the Bamboo Cocktail. We disregard the statement by Harry McElhone in 1923 in his book “”Harry” of Ciro’s ABC of Mixing Cocktails” that the drink came from Carlie Mahoney, bartender at the Hoffman House in New York. We do not know where this information comes from. However, since this information is quite recent, dating from 1923, we do not give it much credence. If the drink really came from Charles S. Mahoney, it would certainly be listed in his book “The Hoffman House Bartender’s Guide” from 1912. However, the Bamboo Cocktail is missing from this book. It is also missing from the “New Bartender’s Guide” published in 1914, which is attributed to Charles Mahoney. In all probability, therefore, we can rule out Charles Mahoney as the originator of the Bamboo Cocktail.
However, we have found sources that clearly show that the Bamboo Cocktail could not have been created in the years around 1890, when Louis Eppinger was in Yokohama.
Western Kansas World, 11. September 1886, Page 2. [6]
The drink was already known 3 years before Louis Eppinger arrived in Yokohama. On September 11, 1886, the Western Kansas World had the following to say: “A new and insiduous drink has been introduced by some Englishman, and is becoming popular in New York barrooms. It consists of three parts sherry and one part vermouth, and is called “bamboo.””[6]
St. Paul daily globe, 19. September 1886, Page 16. [7]
Eight days later, on 19 September 1886, the St Paul Daily Globe wrote: “One of the latest and most insidious drinks was recently introduced into swell saloons in this city by an Englishman. It consists of three parts sherry and one part vermouth. It is called “Bamboo.” probably because after imbibing the drinker feels like “raising Cain.””[7] This idiomatic expression needs explanation. “Raising Cain” refers to the biblical story of Cain and Abel, in which Cain slew his brother Abel. The expression idiomatically means something like “causing problems” or “behaving in a disruptive way”. [8] The connection with “Bamboo” is explained by a play on words. The “cane” in “bamboo cane” sounds similar to “Cain”. In our search for an explanation for this newspaper article, we came up with another funny sentence that we do not want to conceal: “I have had three Bamboo Cocktails, and I am totally bamboozled because of all the booze“.
Both newspaper articles do not state that the drink was created by Louis Eppinger, but explicitly state that the drink was made popular by one or more Englishmen and had become popular in New York. We have not found any other original sources to prove that the Bamboo Cocktail had really become popular in New York at that time. We have searched historical New York newspapers but have found no reference to it. It has also been missing from bar books for a long time. Unfortunately without references, David Wondrich reports that the Bamboo Cocktail was served in the hotels and cafés on Broadway in 1893 and was already widely available in bottles at the turn of the century. [22]
But where did the English get the recipe for the Bamboo Cocktail? Either from outside or inside the USA. Which may be more likely? Although there is no evidence here, our assessment depends on whether we believe William Boothby or not. The latter only says that the drink was created and named by “Louis Eppinger, Yokohama, Japan”. This allows two interpretations: The drink originated from Louis Eppinger, and was created when he was in Yokohama, or the drink originated from Louis Eppinger, who was in Yokohama when the book was published, in 1908. If we believe William Boothby, this means at the same time that the English received the recipe directly from Louis Eppinger (or via detours). Portland is around 2500 km from WaKeeney, Kansas, where the Western Kansas World appeared. St. Paul, Minnesota, is even about 2800 km away from Portland. Between WaKeeney and St. Paul there are about 1200 km. With these distances, it is likely that the Bamboo Cocktail was not made known there by Louis Eppinger himself.
But how likely is it that Englishmen received the recipe from Louis Eppinger? Where was Louis Eppinger around 1886 before he went to Yokohama? In the San Francisco Call we read about Louis Eppinger on May 12, 1896: „During the great stock-booming period in San Francisco Eppinger kept a small saloon on Halleck street, … and he came to Portland in 1885.“ [11] Other sources say he went to Portland as early as 1877 or 1879. He opened the Bureau Saloon in Portland, which was considered one of the oldest, biggest and best saloons in Portland. [15][16] But he seems to have been active not only there, but in other houses as well. On August 15, 1885, he is mentioned in the Roseburg Review in an advertisement of “The Gilman House” in Portland, [9] and on November 1, 1883, “Eppinger’s Restaurant” is advertised in The West Shore. [12] He not only opened one of the first saloons in Portland, but also a restaurant in 1883. [13]
Portland was the main port in the Pacific Northwest for much of the 19th century, until the 1890s, and so it will not have been unlikely that Englishmen also passed through there and were served a Bamboo Cocktail by Louis Eppinger. [17] Perhaps it was these Englishmen who inspired Louis Eppinger to develop the Bamboo Cocktail, as sherry has a long tradition in England. So why wouldn’t English people want to drink something with sherry abroad? At least he seems to have met their taste, so that they propagated his drink throughout the country.
Alternatively, of course, there is the possibility that the Bamboo Cocktail was not created by Louis Eppinger. One could argue that if the drink was so popular that it found its way to New York, it would be strange not to find any written mention of the drink where it originated, or at least in its vicinity. One could also ask why Louis Eppinger was not named as the inventor of the drink in the newspaper articles, or why we hear nothing about him, but only that the drink was made known by Englishmen. The latter would presumably have named Louis Eppinger if he had invented the drink. Carlo Beltramo’s statement in his book “Carlo’s Cocktails et Boissons américaines”, published in 1924, that the Bamboo Cocktail was very popular in India, may also speak against Louis Eppinger. The name “East Indian Cocktail” for a classic Bamboo Cocktail in Patrick Gavin Duffy’s “The Official Mixer’s Manual”, published in 1934, certainly points to this. But it may also just be a sign of how much Louis Eppinger’s cocktail has caught on with the sherry-loving English. So we are as smart as we were before.
But why should William Boothby have stated that the Bamboo Cocktail came from Louis Eppinger if this was not true? He was certainly of the opinion that the drink was developed by Louis Eppinger, because that is how he explicitly states it. In the case of many other drinks that were brought to his attention by other bartenders, but the authorship is obviously not clearly established, William Boothby writes “a la …”, and not “originated and named by …”. And why should Louis Eppinger have adorned himself with other people’s feathers? He had fame enough, for in his obituary in the Los Angeles Herald of 17 June 1908 on page 5 [5] we read that he was “one of the best known hotel men on the Pacific coast and in the Orient“. Unfortunately, we do not know from whom William Boothby received his information.
Taking all the previously listed facts into account, we propose that the drink was in all likelihood created by Louis Eppinger, but not at the Grand Hotel in Yokohama in the early 1890s, but at least as early as 1886, in Portland, Oregon, where Louis Eppinger was staying before moving to Japan. Where the drink got its name, however, remains a mystery of history.
What is a Bamboo Cocktail?
If you look at the historical recipes, you will see some confusion. Sometimes sherry is called for, sometimes explicitly a dry sherry. About half call for either French vermouth or Italian. Orange bitters are predominantly used, but angostura bitters and rarely other bitters are also used. A lemon zest is often used. Taking into account the Japanese tradition and William Boothby, it is clear that the Bamboo is a dry cocktail and therefore calls for a dry sherry and a dry (French) vermouth. Orange bitters are added, and those who like can also add Angostura bitters. The Bamboo Cocktail was first mentioned in 1886, but dry vermouth was first explicitly mentioned as an ingredient in Carl A. Seutter’s “The Mixologist” in 1909. However, considering the Japanese tradition, we may assume that it has always been made there with dry sherry and vermouth.
As soon as the Bamboo Cocktail becomes sweeter, i.e. with Italian vermouth and also sweeter sherry, we have another drink, namely an Armour Cocktail and an Adonis Cocktail respectively. Again, there is some confusion and we will have to look at it in a separate post.
Some Bamboo Cocktail recipes state that the drink is also called a Reform Cocktail. If you look at the recipes that are called Reform Cocktail, you can see that French vermouth and sherry are used, along with orange or Angostura bitters. Occasionally a lemon zest is sprinkled on top and the drink is decorated with cherry. In times of prohibition, the recipe becomes dilapidated and Grand Marnier, orange juice or lemon juice are rarely used. The statement that the Bamboo Cocktail was also called the Reform Cocktail can thus be confirmed. The first printed recipe for a Reform Cocktail was found in 1913 by Hans Schönfeld and John Leybold in the “Lexikon der Getränke”.
Other names for a Bamboo Cocktail are the following (with the year of the first appearance in brackets)
Adonis Cocktail (1925), but this name is obviously wrong and results from the confusion between Bamboo Cocktail and Armour Cocktail or Adonis Cocktail.
Amour (1930)
Ballantine (1927)
East Indian Cocktail (1934)
Fonseca-Cocktail (1947)
Golden Bell (1933)
La Pirouette (1934)
Marine Cocktail (1889)
Sherry Cocktail (1926)
Sweet Mama (1929)
Variants of the Bamboo Cocktail
Derived from the Bamboo Cocktail, there are numerous other drinks based on the combination of sherry, vermouth and bitters. We have not listed them here in the recipe collection. The recipes of the various derivatives of the Bamboo Cocktail show a similar range and variance of ingredients as the Bamboo Cocktail itself. We do not want to list the recipes of these variants in the historical recipes within the framework of this paper. Basically, however, one can state:
https://archive.org/stream/burtonholmestrav10holmiala#page/126/mode/2up: Burton Holmes: Burton Holmes Travelogues. With Illustrations from Photographs By the Author. Volume Ten. Seoul, capital of Korea. Japan, the country. Japan, the cities. New York, McClure Company, 1908. Page 126 f.
David Wondrich: Imbibe! From Absinthe Cocktail to Whiskey Smash, A Salute in Stories and Drinks to „Professor“ Jerry Thomas, Pioneer of the American Bar. 2. Auflage. New York 2015, ISBN 978-0-399-17261-8. Page 280f.
…
Jerry Thomas: How to Mix Drinks, Or, The Bon-vivant’s Companion. New York, Dick & Fitzgerald, 1862.
Bamboo Cocktail.
Historical recipes
Note: We recommend that you also look at the recipes for the Adonis Cocktail in parallel. There is no clear separation between them in the historical books. For us, we decided that the drier recipes belong here, to the Bamboo Cocktail. They are, if either French (dry) vermouth or dry sherry is in the recipe. As soon as Italian vermouth or simply sherry with vermouth is called for, we have written the recipe for the Adonis Cocktail. Unless it is a recipe for the Bamboo or Reform Cocktail, in which case the recipe also appears here.
1886 St. Paul daily globe, 19. September 1886. Seite 16. Bamboo.[7]
One- of the latest and most insidious drinks, was recently introduced into swell saloons in this city by an Englishman. It consists of three parts sherry and one part vermouth. It is called “Bamboo.” proba- bly because after imbibing the drinker feels like “raising Cain.”
1886 Western Kansas World, erschienen in WaKeeney, Kansas, 11. September 1886, Seite 2. Bamboo.[6]
A new and insidious drink has been introduced by some Englishman, and is becoming popular in New York bar- rooms. It consists of three parts sherry and one part vermouth, and is called “bamboo”.
1889 Pittsburg Dispatch, 28. Juli 1889, Seite 15: Marine Cocktail.[21]
Lots of men come in here and call for a “marine cocktail,” an odd fancy of mine, composed of sherry, vermouth and orange bitter, with a spoonful of shaved ice.
1895 The Daily Morning Journal And Courier, 1. Februar 1895, Seite 7. Boston Bamboo.[18]
The Boston bamboo is an equal mixture of sherry and Italian vermouth
1895 Omaha Daily Bee, 3. Februar 1895, Seite 14. Boston Bamboo.[19]
The Boston bamboo is an equal mixture of sherry and Italian vermouth
1895 Chris F. Lawlor: The Mixicologist. Seite 117. Boston Bamboo.
Take 1/2 Vermouth. 1/2 sherry. Bitters and syrup. Stir and strain.
1899 Chris F. Lawlor: The Mixicologist. Seite 58. Boston Bamboo.
Take 1/2 Vermouth. 1/2 sherry. Bitters and syrup Stir and strain
1900 The evening world., May 29, 1900, Evening Edition, Page 4. Bamboo Cocktail. [20]
Three dashes of orange bitters and one-half each of Italian Vermouth and sherry; add the acid of a piece of lemon peel; put into a glass with cracked ice; shake up and strain. Serve with cherry if desired. The Caterer.
1904 Thomas Steward: Stuart’s Fancy Drinks. Seite 131. Bamboo Cocktail.
1 dash of orange bitters. 2/3 sherry. 1/3 Italian vermouth.
1908 Jacob Abraham Grohusko: Jack’s Manual. Seite 16. Bambo Cocktail.
50% Sherry wine 50% Bailor Vermouth [Anmerkung: Das ist ein italienischer] Dash of orange bitters 1/2 glass of ice. Stir, strain and serve.
1908 William Boothby: The World’s Drinks. Seite 22. Bamboo Cocktail.
ORIGINATED AND NAMED BY MR. LOUIS EPPINGER, YOKOHAMA, JAPAN. Into a mixing-glass of cracked ice place half a jiggerful of French vermouth, half a jiggerful of sherry, two dashes of Orange bitters and two drops of Angostura bitters; stir thoroughly and strain into a stem cocktail- glass; squeeze and twist a piece of lemon peel over the top and serve with a pimola or an olive.
1908 William Boothby: The World’s Drinks. Seite 52. Bamboo.
A WELL-KNOWN JAPANESE MIXTURE, VERY POPUL AR W ITH STEAMSHIP MEN AND TOURISTS WHO HAVE VISITED THE ORIENT. Half sherry and half French vermouth in any quantity is called a Bamboo. A Bamboo Cocktail is also popular and is made and flavored just like any ordinary cocktail, only that a mixture of equal parts of sherry and vermouth is used instead of the usual American decoctions. (See Recipe No. 32.)
[Recipe No. 32 = Bamboo Cocktail, Seite 22.]
1909 Carl A. Seutter: Der Mixologist. Seite 40. Bamboo-Cocktail.
3-4 Stückchen Kristalleis, 3 Dashes Angostura-Bitters, 1 „ Orange-Bitters, 1/2 Cocktailglas französischen Vermouth, 1/2 „ Sherry. Im übrigen verfahre wie bei Imperial-Cocktail.
[Mische gut mit einem Barlöffel, seihe es in ein Cocktailglas, presse das Öl aus einem Stückchen Zitronenschale hinein und serviere mit Kirsche.]
1909 Jacob A. Didier: The Reminder. Seite 3. Bamboo Cocktail.
Half a goblet of cracked ice. 1 dash of bitters (orange). 1/2 drink of Italian Vermouth. 1/2 drink of Sherry wine. Stir, strain into a cocktail glass and serve.
1910 Jacob Abraham Grohusco: Jack’s Manual. Seite 27. Bambo Cocktail.
50% Sherry wine 50% Italian Vermouth Dash of orange bitters 1/2 glass of ice. Stir, strain and serve.
1912 William Boothby: The World’s Drinks. Bamboo Cocktail. Seite 22.
ORIGINATED AND NAMED BY MR. LOUIS EPPINGER, YOKOHAMA, JAPAN. Into a mixing-glass of cracked ice place half a jiggerful of French vermouth, half a jiggerful of sherry, two dashes of Orange bitters and two drops of Angostura bitters; stir thoroughly and strain into a stem cocktail- glass; squeeze and twist a piece of lemon peel over the top and serve with a pimola or an olive.
1912 William Boothby: The World’s Drinks. Bamboo Cocktail. Anhang,
Mix equal parts of dry sherry and French Vermouth. Chill thoroughly, and serve in Cocktail glasses.
1913 Carl A. Seutter: Der Mixologist. Seite 40. Bamboo-Cocktail.
3—4 Stückchen Kristalleis, 3 Dashes Angostura-Bitters, 1 Dash Orange-Bitters, 1/2 Cocktailglas französischen Vermouth, 1/2 „ Sherry. Im übrigen verfahre wie bei Imperial-Cocktail.
Seite 40. Imperial-Cocktail.
Mische gut mit einem Barlöffel, seihe es in ein Cocktailglas, presse den Saft aus einem Stückchen Zitronenschale hinein und serviere mit Kirsche.
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 21. Bamboo-Cocktail.
Mischglas mit 3-4 Stck. Eis, 3 Spritzer Angostura, 1 Spritzer Orange-Bitter, 1/3 Cocktailglas franz. Vermouth, 1/3 Cocktailglas Sherry, in Cocktail- glas seihen, Citronenschale, Kirsche.
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 176. Reform-Cocktail.
1914 Anonymus: The Art of Mixing Them. Seite 22. Bamboo Cocktail.
Fill large bar glass 1/3 full fine ice; 3/4 jigger sherry wine; 3/4 jigger Italian vermouth. Stir; strain into cocktail glass. Serve.
1914 Ernest P. Rawling: Rawling’s Book of Mixed Drinks. Seite 15. Bamboo Cocktail.
Pour into the mixing glass contain- ing a few lumps of ice one-half measure French vermouth one-half measure sherry three drops Peychaud bitters; strain after stirring well; add an olive and a twist of lemon peel.
1914 Jacques Straub: Drinks. Seite 18. Bamboo Cocktail.
1916 Jacob Abraham Grohusko: Jack’s Manual. Seite 35. Bamboo Cocktail.
50% Sherry Wine 50% M. & R. Italian Vermouth Dash Orange Bitters Half glass ice. strain, and serve.
1917 Hugo Ensslin: Recipes for Mixed Drinks. Seite 8. Bamboo Cocktail.
1/2 Sherry 1/2 Italian Vermouth 1 dash Angostura Bitters Shake well with cracked ice, strain and serve.
1917 Jacob A. Didier: The Reminder. Seite 3. Bamboo Cocktail.
Half a goblet of cracked ice. 1 dash of bitters (orange). 1/2 drink of Italian vermouth; 1/2 drink of Sherry wine. Stir, strain into a cocktail glass and serve.
1917 Tom Bullock: The Ideal Bartender. Seite 11. Bamboo Cocktail.
Fill large Bar glass 1/2 full Fine Ice. 3/4 jigger Sherry Wine. 3/4 jigger Italian Vermouth. Stir; strain into Cocktail glass. Serve.
1920 Carl A. Seutter: Der Mixologist. Seite 40. Bamboo-Cocktail.
3—4 Stückchen Kristalleis, 3 Dashes Angostura-Bitters, 1 „ Orange-Bitters, 1/2 Cocktailglas französischen Vermouth, 1/2 „ Sherry. Im übrigen verfahre wie bei Imperial-Cocktail.
Seite 40. Imperial Cocktail.
Mische gut mit einem Barlöffel, seihe es in ein Cocktailglas, presse den Saft aus einem Stückchen Zitronenschale hinein und serviere mit Kirsche.
1922 Robert Vermeire: Cocktails. Bamboo Cocktail (Reform Cocktail)
Fill the large bar glass half full of broken ice and add: 1 dash of Orange Bitters. 1/4 gill of Dry Pale Sherry. 1/4 gill of French Vermouth. Stir up well, strain into a cocktail-glass, and squeeze lemon-peel on top. This drink is very popular amongst the British residents in India, and is also called “Reform Cocktail.”
1923 Harry McElhone: „Harry“ of Ciro’s ABC of Mixing Cocktails. Seite 19. Bamboo Cocktail.
1 dash Orange Bitters, 1/2 wineglass Dry Sherry, 1/2 wineglass French Vermouth. (Charlie Mahoney, Bar-tender, Hoffman House, New York.)
1923 Harry McElhone: „Harry“ of Ciro’s ABC of Mixing Cocktails. Seite 61. Reform Cocktail.
1 dash Orange Bitters, 1/3 French Vermouth, 2/3 Sherry. Shake well and strain into cocktail glass, with cherry.
1924 Carlo Beltramo: Carlo’s Cocktails et Boissons américaines. Seite 19. Bamboo cocktail (Reform Cocktail)
Remplir aux 3/4 de glace en morceaux le grand gobelet, quelques gouttes d’orange bit- ter, 1/4 dl. de Sherry-Secco, 1/4 dl. de ver- mouth français, zeste de citron. — Ce drinks est très populaire aux Indes, maison l’appelle aussi Reform cocktail.
1924 León Pujol & Oscar Muñez: Manual del Cantinero. Seite 6. Bamboo.
1/2 Jeréz 1/2 Vermoth Italiano. 2 Gotas angostura. Bátase en vaso, sírvase en copa cocktail.
1925 Anonymus: About Town Cocktail Book. Seite 4. Bamboo.
HERE’S another mild one — so mild that it has been called the Reform Cocktail. It is rather popular among the British resi- dents in India, we are told. Fill the large bar glass half full of broken ice and add: 1 dash of Orange Bitters 1/4 gill of Dry Pale Sherry 1/4 gill of French Vermouth Stir up well, strain into a cocktail glass, and squeeze lemon- peel on top.
1925 Carl A. Seutter: Der Mixologist. Seite 40. Bamboo-Cocktail.
3-4 Stückchen Kristalleis, 3 Dashes Angostura-Bitters, 1 „ Orange-Bitters, 1/2 Cocktailglas französischen Vermouth, 1/2 „ Sherry. Im übrigen verfahre wie bei Imperial-Cocktail.
[Mische gut mit einem Barlöffel, seihe es in ein Cocktailglas, presse den Saft aus einem Stückchen Zitronenschale hinein und serviere mit Kirsche.]
1925 „Robert“ Buckby & George Stone: The Buckstone Book of Cocktails. Seite 7. Adonis Cocktail.
2/3 Sherry, 1/3 French Vermouth, dash of Orange Bitters. Shake and strain.
1925 „Robert“ Buckby & George Stone: The Buckstone Book of Cocktails. Seite 12. Bamboo Cocktail.
1/2 Sherry, 1/4 French Vermouth, 1/4 Italian Vermouth. Shake and strain. Squeeze piece of lemon peel on top.
1926 Anonymus: The Cocktail Book. Seite 8. Bamboo Cocktail.
TWO dashes orange bitters; one-half sherry and one-half Italian vermouth. Fill with ice, mix well, and strain into a cocktail glass.
1926 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 23. Bamboo Cocktail.
1 dash Orange Bitters, 1/2 wineglass Dry Sherry, 1/2 wineglass French Vermouth. (Charlie Mahoney, Bar-tender, Hoffman House, New York.)
1926 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 77. Reform Cocktail.
1 dash Orange Bitters, 1/3 french Vermouth, 2/3 Sherry. Shake well and strain into cocktail glass, with cherry.
1926 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 82. Sherry Cocktail.
1 dash Peach Bitters, 1 dash Orange Bitters, 1 dash French Vermouth, 1 glass Pale Dry Sherry. Shake well and strain.
1926 W. Slagter: Cocktails. Seite 40. Bamboo Cocktail.
Vult den Shaker met eenige stukjes ijs 1/2 Cocktailglas Dry Sherry 1/2 Cocktailglas Fransche Vermouth 1 Drup Angostura. Behandeling als bij recept No. 87.
[No 87, Behandeling: Bovenstaande goed vermengen en ver- koelen en zonder het ijs in een Cocktail- glas doen. Knijpt de olie uit een stukje Citroenschil, al boven de Cocktail hou- dende en legt deze op den rand van het glas.]
1927 Anonymus: El Arte de Hacer Un Cocktail. Seite 10. Ballantine.
Gotas de Ajenjo. 1/3 vermouth francés. 2/3 Jerez Domeeq seco. Gotas de Orange Bitters.
1927 Anonymus: El Arte de Hacer Un Cocktail. Seite 10. Bamboo.
1927 Marcel Requien & Lucien Farnoux Reynaud: L’Heure du Cocktail. Seite 28. Bambou-Cocktail.
1/2 Sherry blanc, 1/2 Vermouth français, 1 trait orange bitter. Frapper à la timbale. Zeste de citron. Communiqué par Charlie Mahoney (NeW-York)
1927 Nina Toye & A. H. Adair: Petits & grands verres. Seite 59. Le Bambou – Bamboo Cocktail.
Dans le gobelet, mêler trois verres de vermouth fran- çais et trois verres de xérès sec. Ajouter une cuillerée de bitter à l’orange. Frapper et servir avec un zeste de citron pressé .
1927 Paul E. Lowe: Drinks. Seite 23. Bamboo.
Fill large bar glass 1-3 full fine ice. 3/4 jigger sherry wine. 3/4 jigger Italian Vermouth. Stir; strain into cocktail glass. Serve.
1927 Piero Grandi: Cocktails. Seite 27. Bamboo Cocktail.
Une goutte orange Bitters 1/2 verre de Sher- ry dry, 1/2 verre à vin de Vermouth Fran- çais.
1927 Piero Grandi: Cocktails. Seite 49. Reform Cocktail.
Une goutte d’0range Bitters, 1/3 de Vermouth Français, 2/3 de Sherry. Mélangez bien et ver- sez dans un verre à Cocktail avec du cherry.
1928 Anonymus: The Cocktail Book. Seite 8. Bamboo Cocktail.
Use Mixing Glass. sherry and one-half Italian vermouth. Fill with ice, mix well, and strain into a cocktail glass.
1929 Adolphe Torelli: American Drinks Dictionary. Seite 28. Bomboo Cocktail.
Dans un shaker avec de la glace pilée, une cuillère à Café de Curaçao sec, un trait de Mandarine-Bitter, un verre à liqueur de Vermouth Italien, un verre à liqueur de Sherry- Wine, agiter, passer dans un verre à cocktail aux bords sucrés. Garnir d’un zeste de citron. Courtes pailles.
1929 Anonymus: For Home Use. Seite 3. Bamboo Cocktail.
Half fill shaker or mixing glass with Ice. 1/2 wineglass Sherry, 1/2 wineglass Italian Ver- mouth, 3 dashes Angostura Bitters. Shake, strain, and serve.
1929 Anonymus: Life and Letters of Henry William Thomas. Seite 35. Bamboo.
Two parts Sherry and one part Italian Vermouth with a dash of Benedictine were well shaken. Sometimes Angostura was used instead of Benedictine.
1929 Antonio (Tony) Fernández: Manual del barman. Seite 29. Bamboo Cocktail.
En un vaso grande échese hielo, un chorro de Bitter Naranja, un id de Maraschino, media copa de vermouth Torino y me- dia id de vino Jérez seco; revuélvase y sírvase co- lado con una fruta en copa tipo Operto. Si se desea seco empleesé vermouth Francés en vez de Torino.
1929 Judge Jr.: Here’s How Again. Seite 60. The Sweet Mama.
1/2 French Vermouth 1/2 Sherry
Your own grandmother will fall for this.
1930 Anonymus – Cocktails by „Jimmy“ Late of Ciro’s London. Seite 21. Bamboo.
2 parts Sherry 2 parts French Vermouth 1 part Orange Juice 1 dash Angostura Bitters per cocktail Squeeze a piece of lemon peel on top.
1930 Anonymus – Cocktails by „Jimmy“ Late of Ciro’s London. Seite 67. Reform.
2 parts Sherry 1 part French Vermouth 1 part Orange Juice 1 dash Angostura Bitters per cocktail Serve with a cherry.
1930 Anonymus: For Home Use. Seite 9. Bamboo Cocktail.
Half fill shaker or mixing glass with fine ice. 1/2 wineglass Sherry. 1/2 wineglass Italian Vermouth. 3 dashes Angostura Bitters. Shake or stir; strain into cock- tail glass. Serve.
1930 Edgar Baudoin: Les Meilleurs Cocktails. Seite 57. Bamboo Cocktail.
1930 Gerardo Corrales: Club de Cantineros. Seite 24. Bamboo Cocktail.
1/3 vermouth Italiano. 2/3 Jerez seco. Gotas ele orange bitters.
1930 Harry Craddock: The Savoy Cocktail Book. Seite 51. Reform Cocktail.
1 Dash Orange Bitters. 1/3 French Vermouth. 2/3 Sherry. Stir well and strain into cocktail glass. Add a cherry.
1930 Harry McElhone – Harry’s ABC of Mixing Cocktails. Seite 23. Bamboo Cocktail.
1 dash Orange Bitters, 1/2 wineglass Dry Sherry, 1/2 wineglass French Vermouth. (Charlie Mahoney. Bartender. Hoffman House, New York.)
1930 Harry McElhone – Harry’s ABC of Mixing Cocktails. Seite 72. Reform Cocktail.
1 dash Orange Bitters 1/3 French Vermouth, 2/3 Sherry. Shake well and strain into cocktail glass, with Cherry.
1930 Harry McElhone – Harry’s ABC of Mixing Cocktails. Seite 76. Sherry Cocktail.
1 dash Peach Bitters, 1 dash Orange Bitters, 1 dash French Vermouth, 1 glass Pale Dry Sherry. Shake well and strain.
1930 F. Koki: Cocktails. Bamboo-Cocktail.
Barglas mit Eis. 3 Dashes Angostura-Bitters, 1 ” Orange- ” 1/2 Cocktailglas red-Port-Sandeman, 1/2 ” Sherry. Im übrigen wie vorhergehendes Rezept.
[Mische gut mit einem Barlöffel, lege eine Kirsche in ein Cocktailglas, presse den Saft aus einem Stückchen Zitronenschale hinein und serviere.]
1930 Jere Sullivan: The Drinks of Yesteryear. Seite 15. Bamboo.
The Request of Dash of orange bitters one of our Greatest 1/2 Italian Vermouth Military Leaders. 1/2 Sherry Wine Spoon well and strain into cocktail glass.
1930 Knut W. Sundin: Two Hundred Selected Drinks. Seite 14. Bamboo Cocktail.
Fill a large bar glass half full of broken ice and add: 3 dashes of Angostura bitter 3 dashes of Orange bitter 1/2 glass of French Vermouth 1/2 glass of dry Sherry wine. Stir up well, strain into a cocktail glass and add a cherry.
1930 Pedro Chicote: Le ley mojada. Seite 104. Bambu-Cocktail.
Prepárese en cocktelera: Unos trocitos de hielo. 10 gotas de Angostura. 1/2 vasito de vermut. 1/2 — de coñac. Agítese y sírvase en copa de cocktail.
1930 Pedro Chicote: Le ley mojada. Seite 111. Bomboo-Cocktail.
Prepárese en cocktelera: Unos pedacitos de biela picado. 1 cucharada de las de calé de curaçao. Unas gotas de mandarina bitters. 1 copita de vermut italiano. 1 — de jerez. Agítese y sírvase en copa de cocktail, con una rodaja de limón.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 12. Amour.
Sherry . . . . . . 1/2 jigger Fr. Vermouth . . . . 1/2 jigger . Orange Bitters . . . . . 2 dashes Shake well with ice, strain into chilled cocktail glass, twist orange peel over and serve.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 16. Bamboo.
Sherry . . . . . . . . . . 1/2 jigger Orange Bitters . . . . 2 dashes Fr. Vermouth . . . . 1/2 jigger Angostura . . . . . . . . 2 drops Stir well with ice, strain into chilled cocktail glass, add green olive or pimola, twist lemon peel over and serve.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 72. Reform.
Sherry . . . . . . . . . 1/2 jigger Fr. Vermouth . . . . 1/2 jigger . Orange Bitters . . . . . 2 dashes Shake well with ice, strain into chilled cocktail glass, twist lemon peel over and serve.
1931 Albert Stevens Crockett: Old Waldorf Bar Days. Seite 120. Bamboo.
Two dashes Orange Bitters One-half Sherry One-half French Vermuth Stir; strain
1931 Dominique Migliorero: L’Art du Shaker. Seite 11. Bamboo Cocktail.
1 trait orange Bitters, 1/2 Dry Sherry, 1/2 Vermouth Français. Bien glacer dans le verre à mélanges et servir dans un verre à cocktail avec une cerise.
1931 John: „Happy Days!“. Seite 31. Bamboo Cocktail.
50 per cent Sherry Wine 50 per cent M & R Italian Vermouth Dash Orange Bitters Half glass of ice. Stir, strain and serve.
1932 James A. Wiley: The Art of Mixing. Seite 3. Bamboo Cocktail.
To 1 dash orange bitters add 1/2 wineglass Dry Sherry, and 1/2 wineglass French Vermouth, multiply by 14 shakes – divide among glasses.
1932 James A. Wiley: The Art of Mixing. Seite 34. Reform Cocktail.
Crash 1 dash orange bitters into 1/ 3 French Ver- mouth with 2/3 Sherry and much ice. Strangle the shaker and – reform.
1932 James A. Wiley: The Art of Mixing. Seite 38. Sherry Cocktail.
1932 Jimmy: The Green Cocktail Book. Seite 21. Bamboo.
2 parts Sherry 2 parts French Vermouth 1 part Orange Juice 1 dash Angostura Bitters per cocktail Squeeze a piece of lemon peel on top.
1933 Anonymus: Lest We Forget. Seite 45. Bamboo Cocktail.
One dash orange bitters. One-half wine-glass Dry Sherry. One-half wine-glass French Vermouth.
1933 Anonymus: O’Dell’s Book of Cocktails and Fancy Drinks. Seite 38. Bamboo Cocktail.
Dash of Orange Bitters, 1/2 Dry Sherry, 1/2 French Vermouth.
1933 Anonymus: O’Dell’s Book of Cocktails and Fancy Drinks. Seite 108. Reform Cocktail.
Dash of Orange Bitters, 1/3 French Vermouth, 2/3 Sherry.
1933 Anonymus: O’Dell’s Book of Cocktails and Fancy Drinks. Seite 119. Sweet Mama Cocktail.
1/2 French Vermouth, 1/2 Sherry, Dash of Orange Bitters.
1933 Anonymus: The Bartender’s Friend. Seite 40. Bamboo Cocktail.
Sherry Wine Take equal parts of sherry and Ver- Italian Vermouth mouth, two dashes of bitters, and some Orange Bitters cracked ice. Shake, strain, and serve Ice in cocktail glass.
1933 Anonymus: The Cocktail Book. Seite 8. Bamboo Cocktail.
Use Mixing Glass. TWO dashes orange bitters; one-half sherry and one-half Italian vermouth. Fill with ice, mix well, and strain into a cocktail glass.
1933 Antonio Josa: Cocktelera Universal. Seite 14. Bamboo Cocktail.
Se prepara en un vaso grande de cristal con unos pedacitos de hielo. 1/2 de Gin. 1/2 de Noilly Prat. Bien agitado se sirve en copa de cocktail.
1933 Antonio Josa: Cocktelera Universal. Seite 40. Reform Cocktail.
Tres gotas Orange Bitters. 1/3 de vermouth Noilly Prat. 2/3 de Jerez.
1933 Fred W. Swan: When Good Fellows Get Together. Seite 21. Golden Bell.
1933 Joseph P. Santana & Charles A. Sasena:Fine Beverages. Seite 17. Bamboo Cocktail.
Fill mixing glass with fine ice 1 oz. Victoria Sherry 1 oz. Italian Vermouth Stir, and strain into cocktail glass
1934 American Traveling Mixologists (Charles C. Mueller, Al Hoppe Sr., A. V. Guzman & James Cunningham): Pioneers of Mixing at Elite Bars 1903-1933. Bamboo.
Jigger 2/3 sherry 1/3 Italian Vermouth Dash orange bitters Red cherry in glas Glass No. 2. Stir.
1934 A. T. Neirath: Rund um die Bar. Seite 156. Bamboo-Cocktail.
Originalrezept von Charlie Mahoney Bartender, New-York (Hoff- man House). Der Bamboo-Cocktail wird in Britisch-Indien „Reform- Cocktail“ genannt. 1 D. [Dash] Orangebitter 3 D. [Dash] Angostura 1/2 Fran. Vermouth 1/2 Sherry M-Gl. [Mischglas] K. [Kirsche] Z. [Zitronenspirale]
1934 A. T. Neirath: Rund um die Bar. Seite 210. Reform-Cocktail.
1 D. [Dash] Orangebitter 1/3 Franz. Vermouth 2/3 Sherry
1934 Anonymus: A Life-Time Collection of 688 Recipes for Drinks. Seite 14. Bamboo Cocktail.
1934 Bernard: 100 Cocktails. Seite 13. Bamboo Cocktail.
1/4 gill of Dry Sherry. 1/4 gill of French Vermouth. 1/2 teaspoonful of Orange Bitters. 1 dash of Lemon Peel Juice. 1/2 tumblerful of broken Ice. Half fill a tumbler with broken ice and add the Orange Bitters. Then add the Dry Sherry and the French Vermouth. Stir well, strain and serve in a cocktail glass with a dash of lemon peel juice on top.
1934 Bernard: 100 Cocktails. Seite 13. Bamboo Cocktail 2.
1/3 gill of Dry Sherry. 1/6 gill of Italian Vermouth. 1/2 teaspoonful of Orange Bitters. 1 dash of Lemon Peel Juice. 1/2 tumblerful of broken Ice. This cocktail is made up in exactly the same way as the previous one; but Italian Vermouth is used instead of French Vermouth. This makes the flavour much sweeter and, in our experience, it is preferred by women-folk.
1934 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 25. Bamboo Cocktail.
1 dash Orange Bitters, 1/2 wineglass Dry Sherry, 1/2 wineglass French Vermouth. (Charlie Mahoney, bar-tender, Hoffman House, New York.)
1934 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 84. Reform Cocktail.
1 dash Orange Bitters, 1/3 French Vermouth, 2/3 Sherry. Shake well and strain into cocktail glass, with Cherry.
1934 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 90. Sherry Cocktail.
1 dash Peach Bitters, 1 dash Orange Bitters, dash French Vermouth, 1 glass Pale Dry Sherry. Shake well and strain.
1934 Ira A. Altschul. Drinks as They Were Made Before Prohibition. Seite 6. Bamboo.
Use a small mixing glass. Half fill with shaved ice. Two dashes Orange bitters. One-half jigger Sherry wine. One-half jigger French vermuth. Stir will and strain.
1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 211. Bamboo Cocktail.
1/2 Sherry 1/2 Italian Vermouth 1 Dash Angostura Bitters Stir well with cracked ice and strain. Use glass number 1
1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 213. East Indian Cocktail.
1/2 French Vermouth 1/2 Sherry 1 Dash Orange Bitters Stir well in ice and strain into glass. Use glass number 1
1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 214. Reform Cocktail.
1 Dash Orange Bitters 1/3 French Vermouth 2/3 Sherry Stir well in ice and strain into glass. Add a Cherry. Use glass number 1
1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 214. Sherry Cocktail.
4 Dashes Orange Bitters 4 Dashes French Vermouth 1 Glass Sherry Stir well in ice and strain into glass. Use glass number 1
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 14. Amour.
Sherry . . . . . . 1/2 jigger Fr. Vermouth . . . . 1/2 jigger . Orange Bitters . . . . . 2 dashes Shake well with ice, strain into chilled cocktail glass, twist orange peel over and serve.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 21. Bamboo.
Sherry . . . . . . . . . 1/2 jigger Orange Bitters . . . 2 dashes Fr. Vermouth . . . 1/2 jigger Bitters . . . . . . . . . . 2 drops Stir well with ice, strain into chilled cocktail glass, add green olive or pimola, twist lemon peel over and serve.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 143. Reform.
Sherry . . . . . . . . 1/2 jigger Fr. Vermouth . . . . . 1/3 jigger . Orange Bitters . . . . 2 dashes Shake well with ice, strain into chilled cocktail glass, twist lemon peel over and serve.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 242. La Pirouette.
Sherry . . . . . . . . . . . . jjigger Fr. Vermouth . . . . . 1 jigger Orange Bitters . . . . . 1 dash Bitters . . . . . . . . . . 2 drops Stir well with ice, strain into short highball glass, twist lemon peel over and serve.
1935 Albert Stevens Crockett: The Old Waldorf-Astoria Bar Book. Seite 38. Bamboo.
Two dashes Orange Bitters One-half Sherry One-half French Vermouth (Stir)
1935 Anonymus: For Home Use. Seite 9. Bamboo Cocktail.
Half fill shaker or mixing glass with fine ice. 1/2 wineglass Sherry. 1/2 wineglass Italian Vermouth. 3 dashes Angostura Bitters. Shake or stir; strain into cock- tail glass. Serve.
1935 Anonymus: The Art of Mixing Drinks. Seite 52. Bamboo Cocktail.
1936 Raymond Porta Mingot: Gran Manual de Cocktails. Seite 152. Bambu (demisec) Cocktail.
Usese el vaso de composición. Unos pedacitos de hielo. 1/3 parte de Jerez Seco Perea. 1/3 parte de Vermouth Torino Cinzano. 1/2 parte de Vermouth Francés Noilly Prat. Agítese, cuélese y sírvase en copa de 130 gramos.
1936 Raymond Porta Mingot: Gran Manual de Cocktails. Seite 153. Bambu (seco) Cocktail.
Usese el vaso de composición. Unos pedacitos de hielo. 1/2 parte de Jerez Seco Perea. 1/2 parte de Vermouth Francés Noilly Prat. Agítese, cuélese y sírvase en copa de 130 gramos agregándole una corteza de limón.
1936 Raymond Porta Mingot: Gran Manual de Cocktails. Seite 164. Bambas Cocktail.
Usese la cocktelera. Unos pedacitos de hielo. 4 gotas de Orange Bitters. 4 gotas de Bitter Secrestat. 1/2 parte de Vermouth Francés Noilly Prat. 1/2 parte de Jerez Seco Perea. Agítese, cuélese y sírvase en copa de 120 gramos.
1936 Raymond Porta Mingot: Gran Manual de Cocktails. Seite 355. Sherry Cocktail.
Usese la cocktelera. Unos pedacitos de hielo. 4 gotas de Bitter Orange. 1/2 parte de Vermouth Francés Noilly 1/2 parte de Jerez Seco Perea. Agítese, cuélese y sírvase en copa de 100 gramos.
1937 Anonymus: Here’s How. Seite 20. Bamboo (Dry).
1 Dash Orange Bitters 1 Dry Pale Sherry 1 French Vermouth Squeeze Lemon Peel on top
1937 Anonymus: Hotel „Lincoln“ Cock-tail Book. Seite 5. Adonis Cocktail.
Drops of orange bitters. 1/3 dry sherry. 2/3 CORA vermouth. Stir and serve.
1937 Anonymus: Hotel „Lincoln“ Cock-tail Book. Seite 10. Bamboo Cocktail.
1/3 CORA vermouth. 2/3 dry sherry. Drops of orange bitters. Stir well and serve.
1937 Anonymus: Hotel „Lincoln“ Cock-tail Book. Seite 37. Harvard Cocktail.
Drops of orange bitters. 2/3 dry cherry. 1/3 CORA vermouth. Stir Well and serve. Dress with lime peel.
1937 Anonymus: Hotel „Lincoln“ Cock-tail Book. Seite 8. Armour Cocktail.
Drops of orange bitters. 1/2 CORA vermouth. 1/2 dry sherry. Stir and serve.
1937 John R. Iverson: Liquid Gems. Seite 29. Bamboo Cocktail.
Bar glass—ice 1 oz. Italian Vermouth 3/4 oz. Sherry Wine Dash Orange Bitters Stir, strain and serve in cocktail glass. No decoration.
Observations As the principal ingredients in this drink are sweet wines, it will have the character of despon- dency if nothing is added to liven it up. Orange Bitters give it that needed vivacity and gayness. However, Orange Bitters, a very strong and pen- etrating aromatic, should be handled with great care. Very little is needed, and an overdose will spoil any drink. The similarity of color in the component parts of this drink gives it a rather dusky, yellowish tint, resembling that of the bam- boo tree. Hence the name.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 81. Bamboo Cock-Tail.
Un tercera parte vermouth FERRERO. Dos terceras partes Jerez TIO PEPE. Gotas de orange bitters. Bátase.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 100. Harvard Cock-Tail.
Gotas de orauge bitters. Dos terceras partes Jerez sec TIO PEPE. Tercera parte vermouth FERRERO. Revuélvase bien. Cáscara de limón en copa al servir.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 106. Lobo De Mar Cock-Tail.
Media parte vermouth FERRERO. Media parte Jerez seco TIO PEPE. Gotas curacao. Revuélvase.
1938 Anonymus: Cocktails. Seite 4. The Bamboo.
(Favorite of Henry Clews, the Broker) 3/4 Pony Dry Sherry 3/4 Pony French Vermoufh 2 Dashes Orange Bitters Stir and strain
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 137. Reform Cocktail.
1 pony Sherry 1 pony French Vermouth 2 dashes Orange Bitters Shake well Strain into Cocktail Glass
1938 Jean Lupoiu: Cocktails. Seite 33. Bambou Cocktail.
Dans le verre à mélange: 1 jet de Curaçao rouge Bardinet, 1/2 Sherry Aguztinoz Blazques, 1/2 Vermouth Martini Dry. Mélanger et servir.
1938 Krönlein-Beutel: Das Getränkebuch. Seite 74. Bamboo.
(65er Cocktailglas) In ein Mischglas 4—6 Eisstückchen (Walnußgröße) 2 Spritzer Orange Bitter 2 ccm Sherry 30 ccm French Vermouth 35 ccm Olive (bestäuben)
1938 Robert Vermeire: L’art du cocktail. Seite 17. Bamboo.
Verre à mélange: 1 trait d’orange bitter. 1/2 sherry pale dry. 1/2 vermouth français. Remuer à la cuiller. Passer dans le verre et presser pelure de citron dessus. Ce cocktail est très populaire parmi la colonie anglaise aux Indes, où on le nomme aussi «Reform Cocktail».
1939 Ambrose Heath: Good Drinks. Seite 38. Sherry.
1940 Anonymus: Professional Mixing Guide. Seite 20. Bamboo Cocktail.
1 1/2 oz Sherry, 1 1/2 oz Dry Vermouth, 2 dashes Angostura Bitters. Stir well in cracked ice, strain into cocktail glass.
1940 Anonymus: Professional Mixing Guide. Seite 86. Sherry Cocktail (2).
4 dashes of orange bitters, 4 dashes of French vermouth, 1/2 gill of dry sherry. Use the mixing glass.
1940 Charles: The Cocktail Book. Seite 37. Bamboo or Reform Cocktail (1).
1 dash of Angostura bitters, 1/4 gill of dry sherry, 1/4 gill of Italian vermouth. Use the mixing glass. Serve with a little lemon-peel juice squeezed on top.
1940 Charles: The Cocktail Book. Seite 37. Bamboo or Reform Cocktail (2).
1 dash of orange bitters, 1/4 gill of dry sherry, 1/4 gill of French vermouth. Use the mixing glass. Serve with a little lemon-peel juice squeezed on top.
1940 Crosby Gaige: Crosby Gaige’s Cocktail Guide. Seite 167. Your Slip Is Showing.
1 jigger Sherry 1 jigger Dry Vermouth 2 dashes Angostura Bitters Stir in cracked ice and watch your slip as you pour into cocktail glass.
1/3 part Cinzano Vermouth (Sweet) 2/3 part Dry Sherry Dash of Orange Bitters Stir in cracked ice and strain into cocktail glass. Dry Vermouth, Sherry, and Angostura Bitters make a BAMBOO COCKTAIL. Orange Bitters may be used with Sweet Vermouth and Angostura with the Dry.
1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 211. Bamboo Cocktail.
1/2 Sherry 1/2 Italian Vermouth 1 Dash Angostura Bitters Stir well with cracked ice and strain. Use glass number 1
1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 213. East Indian Cocktail.
1/2 French Vermouth 1/2 Sherry 1 Dash Orange Bitters Stir well in ice and strain into glass. Use glass number 1
1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 214. Reform Cocktail.
1 Dash Orange Bitters 1/3 French Vermouth 2/3 Sherry Stir well in ice and strain into glass. Add a Cherry. Use glass number 1
1940 Pedro Talavera: Los secretos del cocktail. Seite 189. Reformateur Cocktail.
Póngase en un gran vaso de cristal un poco de hielo picado. 1/4 copa de Orange Bitter. 1/2 ídem de Jerez. 1/2 ídem de Vermouth Noilly Prat. A gítese bien y se pasa al vaso núm. 3, con una corteza de limón.
1943 Jacinto Sanfeliu Brucart: Cien Cocktails. Seite 24. Bamboo-Cocktail.
Póngase en el vaso mezclador unos peda- citos de hielo y añadir: 1/2 Jerez seco 1/2 Vermut Francés 1 golpe de Orange bitters Agítese bien y sírvase en copa de cocktail. — Creación de Charlie Mahoney, Hoffman House, Nueva York —.
1943 Oscar Haimo: Cocktail Digest. Seite 24. Bamboo Cocktail.
2 oz. Dry Sherry 3/4 oz. French Vermouth Stir.
1944 Crosby Gaige: The Standard Cocktail Guide. Seite 73. Bamboo Cocktail.
Sherry, 1 Glass French Vermouth, 3 Dashes Orange Bitters, 4 Dashes Ice. — Stir. Strain and serve.
1944 Oscar Haimo: Cocktail Digest. Seite 30. Bamboo Cocktail.
2 oz. Dry Sherry 3/4 oz. Dry Vermouth Stir.
1946 Bill Kelly: The Roving Bartender. Seite 24. Bamboo Cocktail.
1 dash orange bitters 1 oz. dry sherry 3/4 oz. French Vermouth Stir. Twist lemon peel.
1946 Charles H. Baker, Jr.: The Gentleman’s Companion. Seite 33. East India Cocktail.
EAST INDIA COCKTAIL, which CAME to OUR DEVOTED ATTEN- TION also in FIRPO’S, in CALCUTTA It is mild and appetite-inspiring in hot weather, and is now known everywhere, but we append it just the same. Into a bar glass turn 1 jigger each of dry French vermouth and really good really dry sherry — the usual sweet American sherry just won’t serve. Add 2 dashes of orange bitters, plenty of big-lump ice, then stir with a bar spoon and turn into a Manhattan glass. Garnish with green cherry or not, to preference.
1946 Lucius Beebe: The Stork Club Bar. Seite 63. Bamboo Cocktail.
2 oz. dry sherry 3/4 oz. Italian vermouth Stir and serve in 3 oz. cocktail glass.
1946 Oscar Haimo: Cocktail and Wine Digest. Seite 35. Bamboo Cocktail.
2 oz. Dry Sherry 3/4 oz. Dry Vermouth Stir.
1947 A. Vermeys: Cocktails. Seite 18. Bambou Cocktail (La Bambou).
1 trait de Curaçao; 1/2 Sherry Sandeman; 1/2 Cinzano Dry. Autre recette: 1/2 Noilly; 1/2 Xérès sec; trait Bitter d’oran- ge; zeste de citron.
1947 Karl Büskens: Mixbuch für Jedermann. Seite 53. Sherry.
1947 Pedro Chicote: Cocktails mundiales. Seite 115. Bambu-Cocktail.
Prepárese en cocktelera: Unos pedacitos de hielo. 1/2 jugo de limón, 1/2 de Calvados. Una cucharada de azúcar. Agítese y sírvase en copa de cocktail, con una corteza de limón.
1947 Pedro Chicote: Cocktails mundiales. Seite 160. Fonseca-Cocktail.
Prepárese en cocktelera: Unos pedacitos de hielo. Tres golpes de ácido fosfato. Tres golpes de Orange bitters. 1/2 de Jerez seco. 3/4 de vermouth francés. 1/4 de vermouth italiano. Agítese y sírvase en copa de cocktail.
1948 Adolphe Torelli: 900 Recettes de Cocktails et Boissons Américaines. Seite 28. Bomboo Cocktail.
Dans un shaker avec de la glace pilée, une cuillère à café de Curaçao sec, un trait de Mandarine-Bitter, un verre à liqueur de Vermouth Italien, un verre à liqueur de Sherry- Wine, agiter, passer dans un verre à cocktail aux bords sucrés. Garnir d’un zeste de citron. Courtes pailles.
1948 Hilario Alonso Sanchez: El Arte del Cantinero. Seite 376. Bamboo.
1/3 vermouth italiano. 2/3 Jerez seco. Gotas de Orange Bitters. Hielo. Revuélvase, cuéle- se y sírvase.
1948 Trader Vic: Bartender’s Guide. Seite 249. Amour Cocktail.
3/4 oz. sherry 3/4 oz. French vermouth . 2 dashes Angostura bitters Shake with cracked ice; strain into chilled cocktail glass. Twist orange peel over drink.
1948 Trader Vic: Bartender’s Guide. Seite 249. Armour Cocktail.
Substitute orange bitters in Amour Cocktail.
1948 Trader Vic: Bartender’s Guide. Seite 249. Bamboo Cocktail.
1 oz. sherry 2 dashes orange bitters 1/2 oz. French vermouth 2 drops Angostura bitters Stir with cracked ice; strain into chilled cocktail glass and serve with green olive.
1948 Trader Vic: Bartender’s Guide. Seite 252. East Indian Cocktail.
3/4 oz. sherry 3/4 oz. French vermouth . 1 dash orange bitters Shake with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s Guide. Seite 255. Reform Cocktail.
Same as Armour Cocktail.
1949 Anonymus: Bottoms Up. Seite 22. Bamboo Cocktail.
2 oz. Sherry 3/4 oz. French Vermouth 1 Dash Orange Bitters Stir well with cracked Ice and strain into 3 oz. Cocktail glass.
1949 Anonymus: Bottoms Up. Seite 22. Reform Cocktail.
3/4 oz. French Vermouth 1 1/2 oz. Sherry Wine 1 Dash Orange Bitters Stir well with cracked Ice, strain into 3 oz. Cocktail glass. Serve with a Cherry.
1949 Anonymus: Professional Mixing Guide. Seite 21. Bamboo Cocktail.
2 dashes ANGOSTURA aromatic bitters, 1 1/2 oz. Sherry, 1 1/2 oz. Dry Vermouth. Stir well in crack- ed ice, strain in cocktail glass.
1949 Emile Bauwens: Livre de Cocktails. Seite 23. Bamboo Cocktail.
1/2 Sherry – 1/4 Vermouth Français – 1/4 Vermouth Italien – Remuer au verre à mélange et passer dans un verre à cocktail.
1949 Emile Bauwens: Livre de Cocktails. Seite 73. Reform Cocktail.
1 Trait Orange Bitter – 2/3 Sherry – 1/3 Vermouth Français – Remuer au verre à mélange et passer dans un verre à cocktail; avant de servir, ajouter une cerise.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 303. Bamboo-Cocktail.
1 d. Orange-Bitter, 1/2 Pale-Sherry, 1/2 franz. Vermouth. Rühren.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 420. Pueblos-Cocktail.
1 d. Orangebitter, 2 d. Angosturabitter, 1/2 Pale-Sherry, 1/2 franz. Vermouth. Schütteln. Stückchen Zitronen- schale hinzugeben.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 423. Reform-Cocktail.
1 d. Orange-Bitter, 2/3 franz. Vermouth,1/3 Pale-Sherry. Rühren. Kirsche ins Glas.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 438. Sherry-Cocktail.
1 d. Orangebitter, 1 d. franz. Vermouth, 1 Glas Pale- Sherry. Gut rühren.
1949 Wilhelm Stürmer: Cocktails by William. Seite 46. Bamboo Cocktail.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 124. Reform.
2 dashes Orange Bitters 1/2 jigger French Vermouth . 1/2 jigger Sherry Shake with cracked ice and strain. Twist of orange peel.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 125. Sherry.
4 dashes Orange Bitters 4 dashes French Vermouth . 1 glass Sherry Stir well in ice and strain.
1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 37. Bamboo.
1/2 jigger sherry 1/2 jigger French vermouth 2 dashes of orange bitters Ice Stir. Strain into cocktail glass.
1952 Charles: The Cocktail Bar. Seite 37. Bamboo or Reform Cocktail.
1 dash of orange bitters, 1/4 gill of dry sherry, 1/4 gill of French vermouth. Use the mixing glass. Serve with a little lemon-peel juice squeezed on top.
1952 Charles: The Cocktail Bar. Seite 86. Sherry Cocktail (2).
4 dashes of orange bitters, 4 dashes of French vermouth, 1/2 gill of dry sherry. Use the mixing glass.
1953 Anonymus: Esquire’s Handbook for Hosts. Seite 129. Bamboo Cocktail.
Whose assembly line-up runs: one jig- ger of sherry, one jigger dry vermouth (both now ably produced in this coun- try), two dashes Angostura (the ex- tension of whose century-old heavy- secret manufacture to certain West In- dian islands of Uncle Sam’s has won them the name of Embittered Virgins), stirred with ice and strained into stem glass bonused with green olive or pickled onionette.
1953 Anonymus: Esquire’s Handbook for Hosts. Seite 129. Sherry Cocktail.
2 parts dry sherry, pre-chilled 2 parts French Vermouth pre- chilled
1953 Anonymus: Manual del bar. Seite 146. Adonis.
. 1 golpe de Bitter Oranje. Refrescado. 30 gramos de Vermouth Fran- Servido en copa de 100 cés. gramos. 30 gramos de Jerez . 30 ” ” Dry Gin.
1953 Anonymus: Manual del bar. Seite 155. Bambu.
. 40 gramos de Jerez. Refrescado. 30 gramos de Vermouth To- Servido en copa de 90 rino. gramos.
1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 54. Bamboo.
1/2 Dry Sherry. 1/2 Dry Vermouth. 1 Dash Orange Bitters. Stir well and Strain. Add squeeze Lemon Peel.
1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 79. Reform (Modified Bamboo).
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 174. Bamboo or Amour.
1 part French Vermouth 1 part Dry Sherry 1 or 2 dashes Bitters8 to each drink Stir quickly with large cubes of ice. A twist of orange peel over each glass.
8 Wherever the word “bitters” is used without specifying the brand, use your favorite bitters, whatever that may be.
1953 „Kappa“: Bartender’s Guide to Mixed Drinks. Seite 111. Sherry Cocktail.
4 dashes Orange Bitters 1/3 Teaspoon Dry Vermouth 4 oz. Sherry Stir well in Ice and strain into 5 oz. Wine glass.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 24. Bamboo Cocktail.
1 1/2 oz. Sherry 3/4 oz. French Vermouth 1 Dash Orange Bitters Stir well with cracked Ice and strain into 3 oz. Cocktail glass.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 121. Reform Cocktail.
3/4 oz. French Vermouth 1 1/2 oz. Sherry Wine 1 Dash Orange Bitters Stir well with cracked Ice and strain into 3 oz. Cocktail glass. Serve with a Cherry.
1953 S. S. Field: The American Drinking Book. Seite 213. Bamboo.
2 ounces of dry Sherry, 3/4 ounce of French (dry) Ver- mouth. Stir with cracked ice and strain. Also quite appropriate for the emancipated “tween agers” and for the ultra-conservative. A rather charming drink, nevertheless. A kind of Shy Martini.
1954 Eddie Clark: King Cocktail. Seite 32. Bamboo.
1/2 Dry Sherry 1/2 Dry Vermouth Stir and strain into a cock- tail glass, add a squeeze of lemon peel.
1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 54. Bamboo.
1/2 Dry Sherry. 1/2 Dry Vermouth. 1 Dash Orange Bitters. Stir well and Strain. Add squeeze Lemon Peel.
1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 79. Reform (Modified Bamboo).
1955 Jean Lupoiu: Cocktails. Seite 28. Bambou Cocktail.
Dans le verre à mélange: 1 jet de Cointreau,1/2 Sherry Chaplins, 1/2 Martini Dry. Mélanger et servir.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 11. Bamboo.
1/2 Sherry 1/2 Sweet Vermouth 1 Dash Angostura Bitters Stir well with ice and strain into glass.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 11. East Indian.
1/2 Sherry 1/2 Dry Vermouth 1 Dash Orange Bitters Stir well with ice and strain into glass.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 12. Reform.
2/3 Sherry 1/3 Dry Vermouth 1 Dash Orange Bitters Stir well with ice and strain into glass. Serve with a Cherry.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 12. Sherry.
2 Jiggers Sherry 4 Dashes Dry Vermouth 4 Dashes Orange Bitters Stir well with ice and strain into glass.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 23. Bamboo.
Timbale à mélange, glace 1/3 Sherry 1/2 Vermouth italien 1 trait Angostura Bien remuer en timbale et passer dans verre à cocktail. Essence de citron. Mélangeur électr. : voir note.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 40. East Indian.
Timbale à mélange, glace 1/2 Sherry 1/2 Vermouth français 1 trait Orangebitter Bien remuer en timbale et passer dans verre à cocktail. Mélangeur électr. : voir note.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 78. Reform.
Timbale à mélange, glace 2/3 Sherry 1/3 Vermouth français 1 trait Orangebitter Bien remuer en timbale et passer dans verre à cocktail. Servir avec cerise. Mélangeur électr. : voir note.
1957 Lawrence Blochman: Here’s How. Seite 82. Bamboo Cocktail.
2 parts sherry 1 part Italian-type vermouth 1 part French-type vermouth 2 dashes Angostura Stir with ice, strain.
1957 Lawrence Blochman: Here’s How. Seite 87. Sherry Cocktail.
4 ounces dry sherry 1 teaspoon French vermouth . 1 dash orange bitters Stir with ice and strain.
1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 52. Bamboo.
1/2 Dry Sherry. 1/2 Dry Vermouth. 1 Dash Orange Bitters. Stir well and Strain. Add squeeze Lemon Peel.
1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 79. Reform (Modified Bamboo).
1960 Anonymus: Tout les cocktails et les boissons rafraichissante. Seite 20. Bambou.
1/2 Martini Dry 1/2 Xérès 1 trait Curaçao
1960 Anonymus: Tout les cocktails et les boissons rafraichissante. Seite 26. Bomboo.
1/2 Sherry 1/2 Vermouth italien 1 trait de Curaçao 1 trait de Mandarine-Bitter 1 zeste de citron
1963 Eddie Clarke: Shaking in the 60’s. Seite 99. Bamboo.
1 measure dry sherry 1 measure dry Vermouth Stir and strain into a cocktail glass, add a squeeze of lemon peel.
1963 Luigi Veronelli: I cocktails. Seite 78. Bamboo Wine Cocktail.
1 bicchiere e 1/3 di sherry secco 1/3 di bicchiere di vermouth dry 2 gocce di angostura bitter 2 olive verdi non troppo grosse ghiaccio a cubetti Introdurre qualche cubetto di ghiaccio nel mixer. Versare lo sherry ed il vermouth e mescolarli usando l’apposito cucchiaio; aggiungere l’angostura. Mescolare piuttosto for- te, lasciar riposare uno o due secondi, riprendere infine a mescolare ma più lentamente. Servire subito in bicchieri guarniti con un’oliva.
1964 Anonymus: Manual del bar. Seite 155. Bambu.
. 40 gramos de Jerez. Refrescado. 40 gramos de Vermouth seco. Servido en copa de 90 1 golpe de Bitter Orange. gramos.
1965 Aladar von Wesendonk: 888 Cocktails. Seite 41. Bamboo.
1/2 Pedro Dry Sherry 1/4 Noilly Prat Vermouth 1/4 Stock Vermouth rot 1 dash Orangenbitter im Mixglas mit Eis rühren, abseihen
1965 Aladar von Wesendonk: 888 Cocktails. Seite 88. Bamboo Cocktail.
(Charlie Nahoney, Hoffmann House, New York) 1/2 Sherry 1/2 Vermouth Chambéry 1 dash Orangenbitter im Mixglas mit Eis rühren, ins Cocktailglas seihen und mit 1 Kirsche servieren
1965 Anonymus: The U.K.B.G. Guide to Drinks. Seite 56. Bamboo.
1976 Anonymus: International Guide to Drinks. Seite 128. Sherry Cocktail.
2 oz. medium dry Sherry 4 dashes orange bitters 1 oz. dry vermouth Stir well. Ice.
1976 Brian F. Rea – Brian’s Booze Guide. Seite 37. Bamboo.
Stir/strain into pre-chilled cocktail glass 1⁄2 ounces dry Sherry 1⁄2 ounces dry Vermouth Dash of Angostura Bitters Lemon twist
1976 Harry Craddock: The Savoy Cocktail Book. Seite 133. Reform Cocktail.
1 Dash Orange Bitters. 1/3 French Vermouth. 2/3 Sherry. Stir well and strain into cocktail glass. Add a cherry.
1976 Harry Craddock: The Savoy Cocktail Book. Seite 146. Sherry Cocktail.
4 Dashes Orange Bitters. 4 Dashes French Vermouth. 1 Glass Sherry. Stir well and strain into cocktail glass.
1977 Stan Jones: Jones’ Complete Barguide. Seite 213. Amour.
Cocktail Glass Stir 1-1/2 oz sherry 1-1/2 oz dry vermouth 1 dash Angostura bitters Lemon twist
1977 Stan Jones: Jones’ Complete Barguide. Seite 218. Armour.
Cocktail Glass Stir 1-1/2 oz sherry 1-1/2 oz dry vermouth 1 dash orange bitters
1977 Stan Jones: Jones’ Complete Barguide. Seite 222. Bamboo.
Cocktail Glass Stir 1 oz dry sherry 1 oz sweet vermouth 1 dash Angostura bitters 1 dash orange bitters Olive
1977 Stan Jones: Jones’ Complete Barguide. Seite 274. East India Cocktail.
Cocktail Glass Shake 1-3/4 oz brandy 1/4 oz pineapple juice 1/4 oz orange curaçao 1 dash Angostura bitters (1/4 oz Jamaica rum optional) Lemon twist, Cherry
Variation Stir 1-1/4 oz dry vermouth 1-1/4 oz sherry 1 dash orange bitters
1977 Stan Jones: Jones’ Complete Barguide. Seite 326. La Pirouette.
Cocktail Glass Stir 1-1/4 oz sherry 1-1/4 oz dry vermouth 1 dash orange bitters 1 dash Angostura bitters Lemon twist
1977 Stan Jones: Jones’ Complete Barguide. Seite 380. Reform.
1977 Stan Jones: Jones’ Complete Barguide. Seite 398. Sherry Cocktail.
Cocktail Glass Stir 2 oz sherry 1/2 oz dry vermouth 2 dashes orange bitters
Variation 2-1/2 oz sherry 1 dash bitters Orange peel
Variation 1-3/4 oz sherry 3/4 oz dry vermouth
Variation Shake 1 oz sherry 3/4 oz gin 3/4 oz lemon juice
2012 Tom Sandham: World’s Best Cocktails. Seite 269. Bamboo . 45 ml dry sherry; 45 ml sweet vermouth; 2 dashes Angostura bitters; 2 drops orange bitters; lemon zest to spritz.
2014 David Kaplan, Nick Fauchald, Alex Day: Death & Co. Seite 140. Bamboo. 1 1/2 ounces Bolin Blanc vermouth; 1 1/2 ounces Barbadillo Principe amontillado sherry; 1/2 teaspoon cane sugar syrup (2:1); 1 dash house orange bitters; 1 dash Angostura bitters; garnish: 1 lemon twist.
2015 Duggan McDonnell: Drinking the devil’s acre. Seite 216. Bamboo Cocktail. 60 ml fino sherry; 30 ml French vermouth; 2 dashes orange bitters; 2 dashes aromatic bitters. Garnish: expressed orange peel.
2016 André Darlington & Tenaya Darlington: The New Cocktail Hour. Seite 51. Bamboo. 45 ml dry sherry (La Gitana); 22 ml white vermouth (Dolin Blanc); 15 ml white vermouth (Dolin); dash of orange bitters (Reagans’); garnish: orange twist.
2016 Brian Silva: Mixing in the Right Circles at Balthazar London. Seite 130. Bamboo Cocktail. 35 ml Martini Dry Vermouth; 25 ml fino sherry; orange peel; 3 drops Angostura bitters; garnish: olive.
2017 Dr. Adam Elmegirab: Book of Bitters. Seite 145. Bamboo. 45 ml fino sherry; 45 ml Noilly Prat vermouth; 1 dash Angostura bittera; 1 dash aromatic bitters (Angostura, The Bittter Truth Old Time or Orinoco bitters)
2017 Jim Meehan: Meehan’s Bartender Manual. Seite 175. Bamboo. 1,5 oz. Dolin blanc vermouth; 1,5 oz. Lustau palo cortado sherry; 2 dashes Angostura bitters; 1 dash Reagan’s bitters; garnish: 1 lemon twist.
2018 Alex Day, Nick Fauchald, David Kaplan: Cocktail Codex. Seite 91. Bamboo. 1 1/2 ounces Lustau Los Arcos Amontillado Sherry; 3/4 ounce Dolin blanc vermouth; 3/4 ounce Dolin dry vermouth; 2 dashes House Orange Bitters; garnish: 1 lemon twist.
60 ml Lustau Jarana fino sherry
20 ml Dolin blanc vermouth
1 dash Scrappy’s orange bitters
alternative
40 ml Lustau Amontillado Escuadrilla Sherry
40 ml Dolin dry vermouth
2 dash orange bitters
Preparation: thrown.
Notes: In our opinion, for a Fino, a mixing ratio of 3:1 must be used according to the original recipe, and the bitters must also only be subtle so as not to drown out the fine sherry. With a more robust Amontillado, on the other hand, more bitters and vermouth can be used. Our experiment showed that the Bamboo is good when stirred, but even better when thrown, i.e. poured back and forth between two cups (one with ice, one without).
Alternatively and currently preferred by us:
60 ml Lustau Jarana fino sherry
20 ml Routin blanc vermouth
1 dash Scrappy’s orange bitters
alternative
40 ml Lustau Amontillado Escuadrilla Sherry
40 ml Routin blanc vermouth
2 dash orange bitters
Preparation: 3 ice cubes, thrown (10 times back and forth).
According to most sources, the Bamboo was created by Louis Eppinger. The latter is considered one of the fathers of Japanese bartending. [1] This makes him an important figure in bar culture, and we therefore want to dedicate a separate article to him.
This much should be said at this point: after having been a bartender in San Francisco and Portland, he arrived at the Grand Hotel in Yokohama in 1889. We have read that within the following year or two he developed the Bamboo cocktail there, which can be considered a classic. [1] [5]
Nobody knows exactly what inspired Louis Eppinger to create this drink. One hears that the Bamboo Cocktail was probably based on a variation of the Adonis Cocktail, and that the latter was a popular drink at the time. [1] [4] However, we would like to object that we first found the name “Adonis Cocktail” in a bar book in 1913 in “The Complete Manual of Mixing Drinks” by Jacques Straub. Admittedly, an Adonis Cocktail is mentioned in the New York “The Sun” as early as 27 March 1887, but here it is nothing other than a “Turf Club Cocktail”, as also explicitly mentioned, [10] i.e. a mixture of Old Tom, vermouth and bitters, if we take the recipe of Georg Winter’s “How To Mix Drinks” from 1884 as a basis. We can therefore ignore this find in our consideration of a drink made from sherry and vermouth. We were able to establish that the Bamboo Cocktail is the first drink with sherry and vermouth. All other variants, such as the Adonis Cocktail (the variant with sherry and vermouth) are younger. In summary, we can say that the Bamboo Cocktail is the older drink and was created originally.
Alternatively, it has been suggested that the Bamboo Cocktail was inspired by the Martini Cocktail. [1] Against this theory speaks the fact that a “dry” Martinez (i.e. a mixture of gin, vermouth and bitters) comparable to the Bamboo Cocktail practically does not occur in the early years, as we have found when looking at the Martinez Cocktail. When we look at the Martini Cocktail (because, as we have established, the two differ only in the name, but are otherwise identical), a mixture consisting only of gin, vermouth and bitters, i.e. a “Dry Plain Martini Cocktail”, does not appear until 1895. So this theory is not very plausible either, and once again the originality of the Bamboo Cocktail is demonstrated.
As a predecessor of the Bamboo Cocktail, one could consider the “Sherry and Bitters”, which Jerry Thomas already published in 1862. His recipe is simple: 1 dash of bitters and a wine glass of sherry. [24] If you replace some of the sherry with vermouth, both fortified wines, you get a Bamboo Cocktail respective an Adonis Cocktail.
Most books call for equal parts sherry and vermouth for a Bamboo Cocktail. This apparently does not correspond to the original recipe. Keisuke Oda, Louis Eppinger’s successor at the Grand Hotel in Yokohama, which was renamed the “New Grand Hotel” in 1913, states that the original recipe calls for three times as much sherry as vermouth. [1] This ratio is also confirmed by the first American evidence, and we will discuss these in more detail below. In Japan, it seems that almost all bartenders still use this ratio, and it is so found in Japanese bar books. In the Sea Guardian II, the bar of the New Grand Hotel, the Bamboo is prepared today as follows: [1]
Bamboo Cocktail. Sea Guardian II, New Grand Hotel in Yokohama.
45 ml Tio Pepe fino sherry
15 ml Noilly Prat vermouth
1 dash orange bitters
Sherry is a multi-faceted drink, and ranges from the bone-dry Fino to the rich, sweet Oloroso. Obviously, most Japanese bartenders prefer a fino and so does the recipe above. [1] This may have something to do with the fact that a Fino seems to be most suited to Japanese cuisine. For example, the “Lustau Fino Jarana”, which we also favour, is explicitly recommended for sushi and sashimi. [14]
There are also variations in the preparation. Daiki Kaneteka makes a Bamboo by pouring it from one glass to another to add oxygen. This opens up the flavours, we are told, and if those who have tasted his Bamboo cocktail made this way are to be believed, it is the best there is. [1]
There are also various suggestions for naming the cocktail. One, for example, says that it was named after Bob Cole’s song “Under the Bamboo Tree” from 1902. However, this cannot be the case, as the drink is much older. [3] In 1937, Johan R. Iverson states in “Liquid Gems” that the Bamboo Cocktail got its name because of its colouring, which is reminiscent of bamboo. However, he uses Italian vermouth and sherry in his recipe. Whether this explanation is true remains to be seen. We cannot verify the truth of it. Another explanation is given in 1886 in the Western Kansas World, and we go into more detail below.
As we can see, little is known about the Bamboo Cocktail, and there are many myths. Even for the attribution of the cocktail to Louis Eppinger, there is only one historical document that we could find, and that all others seem to refer to. This evidence comes from William Boothby. In his book “The World’s Drinks”, he states in 1908:
“Originated and named by Mr. Louis Eppinger, Yokohama, Japan.”
Derived from this, we read everywhere: The Bamboo Cocktail comes from Louis Eppinger, who developed it in Yokohama, at the Grand Hotel.
Is that true? No.
We have not found any other reliable historical sources that tell us who created the Bamboo Cocktail. We disregard the statement by Harry McElhone in 1923 in his book “”Harry” of Ciro’s ABC of Mixing Cocktails” that the drink came from Carlie Mahoney, bartender at the Hoffman House in New York. We do not know where this information comes from. However, since this information is quite recent, dating from 1923, we do not give it much credence. If the drink really came from Charles S. Mahoney, it would certainly be listed in his book “The Hoffman House Bartender’s Guide” from 1912. However, the Bamboo Cocktail is missing from this book. It is also missing from the “New Bartender’s Guide” published in 1914, which is attributed to Charles Mahoney. In all probability, therefore, we can rule out Charles Mahoney as the originator of the Bamboo Cocktail.
However, we have found sources that clearly show that the Bamboo Cocktail could not have been created in the years around 1890, when Louis Eppinger was in Yokohama.
The drink was already known 3 years before Louis Eppinger arrived in Yokohama. On September 11, 1886, the Western Kansas World had the following to say: “A new and insiduous drink has been introduced by some Englishman, and is becoming popular in New York barrooms. It consists of three parts sherry and one part vermouth, and is called “bamboo.”” [6]
Eight days later, on 19 September 1886, the St Paul Daily Globe wrote: “One of the latest and most insidious drinks was recently introduced into swell saloons in this city by an Englishman. It consists of three parts sherry and one part vermouth. It is called “Bamboo.” probably because after imbibing the drinker feels like “raising Cain.”” [7] This idiomatic expression needs explanation. “Raising Cain” refers to the biblical story of Cain and Abel, in which Cain slew his brother Abel. The expression idiomatically means something like “causing problems” or “behaving in a disruptive way”. [8] The connection with “Bamboo” is explained by a play on words. The “cane” in “bamboo cane” sounds similar to “Cain”. In our search for an explanation for this newspaper article, we came up with another funny sentence that we do not want to conceal: “I have had three Bamboo Cocktails, and I am totally bamboozled because of all the booze“.
Both newspaper articles do not state that the drink was created by Louis Eppinger, but explicitly state that the drink was made popular by one or more Englishmen and had become popular in New York. We have not found any other original sources to prove that the Bamboo Cocktail had really become popular in New York at that time. We have searched historical New York newspapers but have found no reference to it. It has also been missing from bar books for a long time. Unfortunately without references, David Wondrich reports that the Bamboo Cocktail was served in the hotels and cafés on Broadway in 1893 and was already widely available in bottles at the turn of the century. [22]
But where did the English get the recipe for the Bamboo Cocktail? Either from outside or inside the USA. Which may be more likely? Although there is no evidence here, our assessment depends on whether we believe William Boothby or not. The latter only says that the drink was created and named by “Louis Eppinger, Yokohama, Japan”. This allows two interpretations: The drink originated from Louis Eppinger, and was created when he was in Yokohama, or the drink originated from Louis Eppinger, who was in Yokohama when the book was published, in 1908. If we believe William Boothby, this means at the same time that the English received the recipe directly from Louis Eppinger (or via detours). Portland is around 2500 km from WaKeeney, Kansas, where the Western Kansas World appeared. St. Paul, Minnesota, is even about 2800 km away from Portland. Between WaKeeney and St. Paul there are about 1200 km. With these distances, it is likely that the Bamboo Cocktail was not made known there by Louis Eppinger himself.
But how likely is it that Englishmen received the recipe from Louis Eppinger? Where was Louis Eppinger around 1886 before he went to Yokohama? In the San Francisco Call we read about Louis Eppinger on May 12, 1896: „During the great stock-booming period in San Francisco Eppinger kept a small saloon on Halleck street, … and he came to Portland in 1885.“ [11] Other sources say he went to Portland as early as 1877 or 1879. He opened the Bureau Saloon in Portland, which was considered one of the oldest, biggest and best saloons in Portland. [15] [16] But he seems to have been active not only there, but in other houses as well. On August 15, 1885, he is mentioned in the Roseburg Review in an advertisement of “The Gilman House” in Portland, [9] and on November 1, 1883, “Eppinger’s Restaurant” is advertised in The West Shore. [12] He not only opened one of the first saloons in Portland, but also a restaurant in 1883. [13]
Portland was the main port in the Pacific Northwest for much of the 19th century, until the 1890s, and so it will not have been unlikely that Englishmen also passed through there and were served a Bamboo Cocktail by Louis Eppinger. [17] Perhaps it was these Englishmen who inspired Louis Eppinger to develop the Bamboo Cocktail, as sherry has a long tradition in England. So why wouldn’t English people want to drink something with sherry abroad? At least he seems to have met their taste, so that they propagated his drink throughout the country.
Alternatively, of course, there is the possibility that the Bamboo Cocktail was not created by Louis Eppinger. One could argue that if the drink was so popular that it found its way to New York, it would be strange not to find any written mention of the drink where it originated, or at least in its vicinity. One could also ask why Louis Eppinger was not named as the inventor of the drink in the newspaper articles, or why we hear nothing about him, but only that the drink was made known by Englishmen. The latter would presumably have named Louis Eppinger if he had invented the drink. Carlo Beltramo’s statement in his book “Carlo’s Cocktails et Boissons américaines”, published in 1924, that the Bamboo Cocktail was very popular in India, may also speak against Louis Eppinger. The name “East Indian Cocktail” for a classic Bamboo Cocktail in Patrick Gavin Duffy’s “The Official Mixer’s Manual”, published in 1934, certainly points to this. But it may also just be a sign of how much Louis Eppinger’s cocktail has caught on with the sherry-loving English. So we are as smart as we were before.
But why should William Boothby have stated that the Bamboo Cocktail came from Louis Eppinger if this was not true? He was certainly of the opinion that the drink was developed by Louis Eppinger, because that is how he explicitly states it. In the case of many other drinks that were brought to his attention by other bartenders, but the authorship is obviously not clearly established, William Boothby writes “a la …”, and not “originated and named by …”. And why should Louis Eppinger have adorned himself with other people’s feathers? He had fame enough, for in his obituary in the Los Angeles Herald of 17 June 1908 on page 5 [5] we read that he was “one of the best known hotel men on the Pacific coast and in the Orient“. Unfortunately, we do not know from whom William Boothby received his information.
Taking all the previously listed facts into account, we propose that the drink was in all likelihood created by Louis Eppinger, but not at the Grand Hotel in Yokohama in the early 1890s, but at least as early as 1886, in Portland, Oregon, where Louis Eppinger was staying before moving to Japan. Where the drink got its name, however, remains a mystery of history.
What is a Bamboo Cocktail?
If you look at the historical recipes, you will see some confusion. Sometimes sherry is called for, sometimes explicitly a dry sherry. About half call for either French vermouth or Italian. Orange bitters are predominantly used, but angostura bitters and rarely other bitters are also used. A lemon zest is often used. Taking into account the Japanese tradition and William Boothby, it is clear that the Bamboo is a dry cocktail and therefore calls for a dry sherry and a dry (French) vermouth. Orange bitters are added, and those who like can also add Angostura bitters. The Bamboo Cocktail was first mentioned in 1886, but dry vermouth was first explicitly mentioned as an ingredient in Carl A. Seutter’s “The Mixologist” in 1909. However, considering the Japanese tradition, we may assume that it has always been made there with dry sherry and vermouth.
As soon as the Bamboo Cocktail becomes sweeter, i.e. with Italian vermouth and also sweeter sherry, we have another drink, namely an Armour Cocktail and an Adonis Cocktail respectively. Again, there is some confusion and we will have to look at it in a separate post.
Some Bamboo Cocktail recipes state that the drink is also called a Reform Cocktail. If you look at the recipes that are called Reform Cocktail, you can see that French vermouth and sherry are used, along with orange or Angostura bitters. Occasionally a lemon zest is sprinkled on top and the drink is decorated with cherry. In times of prohibition, the recipe becomes dilapidated and Grand Marnier, orange juice or lemon juice are rarely used. The statement that the Bamboo Cocktail was also called the Reform Cocktail can thus be confirmed. The first printed recipe for a Reform Cocktail was found in 1913 by Hans Schönfeld and John Leybold in the “Lexikon der Getränke”.
Other names for a Bamboo Cocktail are the following (with the year of the first appearance in brackets)
Variants of the Bamboo Cocktail
Derived from the Bamboo Cocktail, there are numerous other drinks based on the combination of sherry, vermouth and bitters. We have not listed them here in the recipe collection. The recipes of the various derivatives of the Bamboo Cocktail show a similar range and variance of ingredients as the Bamboo Cocktail itself. We do not want to list the recipes of these variants in the historical recipes within the framework of this paper. Basically, however, one can state:
In addition, there are numerous other variations, for which we could only find a few sources, so we want to exclude them here.
Sources
Portland’s oldest restaurant and bar is still going strong. By Sherry Monahan, 18. March 2014.
Historical recipes
Note: We recommend that you also look at the recipes for the Adonis Cocktail in parallel. There is no clear separation between them in the historical books. For us, we decided that the drier recipes belong here, to the Bamboo Cocktail. They are, if either French (dry) vermouth or dry sherry is in the recipe. As soon as Italian vermouth or simply sherry with vermouth is called for, we have written the recipe for the Adonis Cocktail. Unless it is a recipe for the Bamboo or Reform Cocktail, in which case the recipe also appears here.
1886 St. Paul daily globe, 19. September 1886. Seite 16. Bamboo. [7]
One- of the latest and most insidious
drinks, was recently introduced into swell
saloons in this city by an Englishman. It
consists of three parts sherry and one part
vermouth. It is called “Bamboo.” proba-
bly because after imbibing the drinker feels
like “raising Cain.”
1886 Western Kansas World, erschienen in WaKeeney, Kansas, 11. September 1886, Seite 2. Bamboo. [6]
A new and insidious drink has been
introduced by some Englishman, and is
becoming popular in New York bar-
rooms. It consists of three parts sherry
and one part vermouth, and is called
“bamboo”.
1889 Pittsburg Dispatch, 28. Juli 1889, Seite 15: Marine Cocktail. [21]
Lots of men come in here and call for a
“marine cocktail,” an odd fancy of mine,
composed of sherry, vermouth and orange
bitter, with a spoonful of shaved ice.
1895 The Daily Morning Journal And Courier, 1. Februar 1895, Seite 7. Boston Bamboo. [18]
The Boston bamboo is an equal mixture of sherry and Italian vermouth
1895 Omaha Daily Bee, 3. Februar 1895, Seite 14. Boston Bamboo. [19]
The Boston bamboo is an equal mixture of sherry and Italian vermouth
1895 Chris F. Lawlor: The Mixicologist. Seite 117. Boston Bamboo.
Take 1/2 Vermouth.
1/2 sherry.
Bitters and syrup.
Stir and strain.
1899 Chris F. Lawlor: The Mixicologist. Seite 58. Boston Bamboo.
Take 1/2 Vermouth.
1/2 sherry.
Bitters and syrup
Stir and strain
1900 The evening world., May 29, 1900, Evening Edition, Page 4. Bamboo Cocktail. [20]
Three dashes of orange bitters and one-half each
of Italian Vermouth and sherry; add the acid of a
piece of lemon peel; put into a glass with cracked ice;
shake up and strain. Serve with cherry if desired.
The Caterer.
1904 Thomas Steward: Stuart’s Fancy Drinks. Seite 131. Bamboo Cocktail.
1 dash of orange bitters.
2/3 sherry.
1/3 Italian vermouth.
1908 Jacob Abraham Grohusko: Jack’s Manual. Seite 16. Bambo Cocktail.
50% Sherry wine
50% Bailor Vermouth [Anmerkung: Das ist ein italienischer]
Dash of orange bitters
1/2 glass of ice.
Stir, strain and serve.
1908 William Boothby: The World’s Drinks. Seite 22. Bamboo Cocktail.
ORIGINATED AND NAMED BY MR. LOUIS EPPINGER, YOKOHAMA, JAPAN.
Into a mixing-glass of cracked ice place half a jiggerful of French
vermouth, half a jiggerful of sherry, two dashes of Orange bitters and two
drops of Angostura bitters; stir thoroughly and strain into a stem cocktail-
glass; squeeze and twist a piece of lemon peel over the top and serve with a
pimola or an olive.
1908 William Boothby: The World’s Drinks. Seite 52. Bamboo.
A WELL-KNOWN JAPANESE MIXTURE, VERY POPUL AR W ITH STEAMSHIP MEN AND
TOURISTS WHO HAVE VISITED THE ORIENT.
Half sherry and half French vermouth in any quantity is called a
Bamboo. A Bamboo Cocktail is also popular and is made and flavored just
like any ordinary cocktail, only that a mixture of equal parts of sherry and
vermouth is used instead of the usual American decoctions. (See Recipe
No. 32.)
[Recipe No. 32 = Bamboo Cocktail, Seite 22.]
1909 Carl A. Seutter: Der Mixologist. Seite 40. Bamboo-Cocktail.
3-4 Stückchen Kristalleis,
3 Dashes Angostura-Bitters,
1 „ Orange-Bitters,
1/2 Cocktailglas französischen Vermouth,
1/2 „ Sherry.
Im übrigen verfahre wie bei Imperial-Cocktail.
[Mische gut mit einem Barlöffel, seihe es in ein Cocktailglas, presse das
Öl aus einem Stückchen Zitronenschale hinein und serviere mit Kirsche.]
1909 Jacob A. Didier: The Reminder. Seite 3. Bamboo Cocktail.
Half a goblet of cracked ice.
1 dash of bitters (orange).
1/2 drink of Italian Vermouth.
1/2 drink of Sherry wine.
Stir, strain into a cocktail glass
and serve.
1910 Jacob Abraham Grohusco: Jack’s Manual. Seite 27. Bambo Cocktail.
50% Sherry wine
50% Italian Vermouth
Dash of orange bitters
1/2 glass of ice.
Stir, strain and serve.
1912 William Boothby: The World’s Drinks. Bamboo Cocktail. Seite 22.
ORIGINATED AND NAMED BY MR. LOUIS EPPINGER, YOKOHAMA, JAPAN.
Into a mixing-glass of cracked ice place half a jiggerful of French
vermouth, half a jiggerful of sherry, two dashes of Orange bitters and two
drops of Angostura bitters; stir thoroughly and strain into a stem cocktail-
glass; squeeze and twist a piece of lemon peel over the top and serve with a
pimola or an olive.
1912 William Boothby: The World’s Drinks. Bamboo Cocktail. Anhang,
Mix equal parts of dry sherry and French Vermouth. Chill thoroughly,
and serve in Cocktail glasses.
1913 Carl A. Seutter: Der Mixologist. Seite 40. Bamboo-Cocktail.
3—4 Stückchen Kristalleis,
3 Dashes Angostura-Bitters,
1 Dash Orange-Bitters,
1/2 Cocktailglas französischen Vermouth,
1/2 „ Sherry.
Im übrigen verfahre wie bei Imperial-Cocktail.
Seite 40. Imperial-Cocktail.
Mische gut mit einem Barlöffel, seihe es in ein Cocktailglas, presse den
Saft aus einem Stückchen Zitronenschale hinein und serviere mit Kirsche.
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 21. Bamboo-Cocktail.
Mischglas mit 3-4 Stck. Eis, 3 Spritzer
Angostura, 1 Spritzer Orange-Bitter, 1/3 Cocktailglas
franz. Vermouth, 1/3 Cocktailglas Sherry, in Cocktail-
glas seihen, Citronenschale, Kirsche.
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 176. Reform-Cocktail.
Mischglas mit 3-4 Stck. Eis, 3 Spritzer
Angostura, 1/2 Cocktailglas franz. Vermouth, 1/2 Cock-
tailglas Sherry, rühren, Kirsche ins Glas, Citronenspirale.
1913 Jacques Straub: A Complete Manual of Mixing Drinks. Seite 10. Bamboo Cocktail.
1/3 Jigger Italian Vermouth.
2/3 Jigger Dry Sherry.
1 Dash Orange Bitters.
1914 Anonymus: The Art of Mixing Them. Seite 22. Bamboo Cocktail.
Fill large bar glass 1/3 full fine ice; 3/4 jigger
sherry wine; 3/4 jigger Italian vermouth. Stir;
strain into cocktail glass. Serve.
1914 Ernest P. Rawling: Rawling’s Book of Mixed Drinks. Seite 15. Bamboo Cocktail.
Pour into the mixing glass contain-
ing a few lumps of ice
one-half measure French vermouth
one-half measure sherry
three drops Peychaud bitters;
strain after stirring well; add an olive
and a twist of lemon peel.
1914 Jacques Straub: Drinks. Seite 18. Bamboo Cocktail.
1/3 jigger italian vermouth.
2/3 jigger dry sherry.
1 dash orange bitters.
1916 Jacob Abraham Grohusko: Jack’s Manual. Seite 35. Bamboo Cocktail.
50% Sherry Wine
50% M. & R. Italian Vermouth
Dash Orange Bitters
Half glass ice.
strain, and serve.
1917 Hugo Ensslin: Recipes for Mixed Drinks. Seite 8. Bamboo Cocktail.
1/2 Sherry
1/2 Italian Vermouth
1 dash Angostura Bitters
Shake well with cracked ice, strain and serve.
1917 Jacob A. Didier: The Reminder. Seite 3. Bamboo Cocktail.
Half a goblet of cracked ice.
1 dash of bitters (orange).
1/2 drink of Italian vermouth;
1/2 drink of Sherry wine.
Stir, strain into a cocktail glass
and serve.
1917 Tom Bullock: The Ideal Bartender. Seite 11. Bamboo Cocktail.
Fill large Bar glass 1/2 full Fine Ice.
3/4 jigger Sherry Wine.
3/4 jigger Italian Vermouth.
Stir; strain into Cocktail glass. Serve.
1920 Carl A. Seutter: Der Mixologist. Seite 40. Bamboo-Cocktail.
3—4 Stückchen Kristalleis,
3 Dashes Angostura-Bitters,
1 „ Orange-Bitters,
1/2 Cocktailglas französischen Vermouth,
1/2 „ Sherry.
Im übrigen verfahre wie bei Imperial-Cocktail.
Seite 40. Imperial Cocktail.
Mische gut mit einem Barlöffel, seihe es in ein Cocktailglas, presse den
Saft aus einem Stückchen Zitronenschale hinein und serviere mit Kirsche.
1922 Robert Vermeire: Cocktails. Bamboo Cocktail (Reform Cocktail)
Fill the large bar glass half full of broken ice and add:
1 dash of Orange Bitters.
1/4 gill of Dry Pale Sherry.
1/4 gill of French Vermouth.
Stir up well, strain into a cocktail-glass, and squeeze lemon-peel on top.
This drink is very popular amongst the British residents in India, and is also called “Reform Cocktail.”
1923 Harry McElhone: „Harry“ of Ciro’s ABC of Mixing Cocktails. Seite 19. Bamboo Cocktail.
1 dash Orange Bitters, 1/2 wineglass Dry Sherry,
1/2 wineglass French Vermouth.
(Charlie Mahoney, Bar-tender, Hoffman House,
New York.)
1923 Harry McElhone: „Harry“ of Ciro’s ABC of Mixing Cocktails. Seite 61. Reform Cocktail.
1 dash Orange Bitters, 1/3 French Vermouth,
2/3 Sherry.
Shake well and strain into cocktail glass, with
cherry.
1924 Carlo Beltramo: Carlo’s Cocktails et Boissons américaines. Seite 19. Bamboo cocktail (Reform Cocktail)
Remplir aux 3/4 de glace en morceaux le
grand gobelet, quelques gouttes d’orange bit-
ter, 1/4 dl. de Sherry-Secco, 1/4 dl. de ver-
mouth français, zeste de citron. — Ce drinks
est très populaire aux Indes, maison l’appelle
aussi Reform cocktail.
1924 León Pujol & Oscar Muñez: Manual del Cantinero. Seite 6. Bamboo.
1/2 Jeréz
1/2 Vermoth Italiano.
2 Gotas angostura.
Bátase en vaso, sírvase en copa cocktail.
1925 Anonymus: About Town Cocktail Book. Seite 4. Bamboo.
HERE’S another mild one — so mild that it has been called the
Reform Cocktail. It is rather popular among the British resi-
dents in India, we are told.
Fill the large bar glass half full of broken ice and add:
1 dash of Orange Bitters
1/4 gill of Dry Pale Sherry
1/4 gill of French Vermouth
Stir up well, strain into a cocktail glass, and squeeze lemon-
peel on top.
1925 Carl A. Seutter: Der Mixologist. Seite 40. Bamboo-Cocktail.
3-4 Stückchen Kristalleis,
3 Dashes Angostura-Bitters,
1 „ Orange-Bitters,
1/2 Cocktailglas französischen Vermouth,
1/2 „ Sherry.
Im übrigen verfahre wie bei Imperial-Cocktail.
[Mische gut mit einem Barlöffel, seihe es in ein Cocktailglas, presse den
Saft aus einem Stückchen Zitronenschale hinein und serviere mit Kirsche.]
1925 „Robert“ Buckby & George Stone: The Buckstone Book of Cocktails. Seite 7. Adonis Cocktail.
2/3 Sherry, 1/3 French Vermouth, dash of
Orange Bitters.
Shake and strain.
1925 „Robert“ Buckby & George Stone: The Buckstone Book of Cocktails. Seite 12. Bamboo Cocktail.
1/2 Sherry, 1/4 French Vermouth, 1/4 Italian
Vermouth.
Shake and strain. Squeeze piece of lemon
peel on top.
1926 Anonymus: The Cocktail Book. Seite 8. Bamboo Cocktail.
TWO dashes orange bitters; one-half
sherry and one-half Italian vermouth.
Fill with ice, mix well, and strain into a
cocktail glass.
1926 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 23. Bamboo Cocktail.
1 dash Orange Bitters, 1/2 wineglass Dry Sherry,
1/2 wineglass French Vermouth.
(Charlie Mahoney, Bar-tender, Hoffman House,
New York.)
1926 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 77. Reform Cocktail.
1 dash Orange Bitters, 1/3 french Vermouth,
2/3 Sherry.
Shake well and strain into cocktail glass, with
cherry.
1926 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 82. Sherry Cocktail.
1 dash Peach Bitters, 1 dash Orange Bitters,
1 dash French Vermouth, 1 glass Pale Dry Sherry.
Shake well and strain.
1926 W. Slagter: Cocktails. Seite 40. Bamboo Cocktail.
Vult den Shaker met eenige stukjes ijs
1/2 Cocktailglas Dry Sherry
1/2 Cocktailglas Fransche Vermouth
1 Drup Angostura.
Behandeling als bij recept No. 87.
[No 87, Behandeling:
Bovenstaande goed vermengen en ver-
koelen en zonder het ijs in een Cocktail-
glas doen. Knijpt de olie uit een stukje
Citroenschil, al boven de Cocktail hou-
dende en legt deze op den rand van het
glas.]
1927 Anonymus: El Arte de Hacer Un Cocktail. Seite 10. Ballantine.
Gotas de Ajenjo.
1/3 vermouth francés.
2/3 Jerez Domeeq seco.
Gotas de Orange Bitters.
1927 Anonymus: El Arte de Hacer Un Cocktail. Seite 10. Bamboo.
1/3 vermouth italiano.
2/3 Jerez seco Domeeq.
Gotas de Orange Bitters.
1927 Anonymus: The Cocktail Book. Seite 8. Bamboo Cocktail.
Use Mixing Glass.
TWO dashes orange bitters; one-half
sherry and one-half Italian vermouth.
Fill with ice, mix well, and strain into a
cocktail glass.
1927 Harry McElhone: Barflies and Cocktails. Seite 11. Bamboo Cocktail.
1 dash Orange Bitters, 1/2 wineglass Dry Sherry, 1/ 2
wineglass French Vermouth.
(Charlie Mahoney, Bar-tender, Hoffman House, New York) .
1927 Harry McElhone: Barflies and Cocktails. Seite 59. Reform Cocktail.
1 dash Orange Bitters, 1/3 French Vermouth, 2/3 Sherry.
Shake well and strain into cocktail glass, with cherry.
1927 Jean Lupoiu: 370 recettes de cocktails. Seite 15. Bamboo Cocktail.
1 jet Grand Marnier, 1/2 verre Sherry
Sandeman, 1/2 verre Vermouth Noilly Prat.
1927 Jean Lupoiu: 370 recettes de cocktails. Seite 84. Reform Cocktail.
1 jet Angostura, 1 jet Grand Marnier,
1/2 Vermouth Noilly Prat, 1/2 Sherry
Sandeman.
1927 Marcel Requien & Lucien Farnoux Reynaud: L’Heure du Cocktail. Seite 28. Bambou-Cocktail.
1/2 Sherry blanc, 1/2
Vermouth français, 1 trait orange bitter. Frapper à la
timbale. Zeste de citron.
Communiqué par Charlie Mahoney (NeW-York)
1927 Nina Toye & A. H. Adair: Petits & grands verres. Seite 59. Le Bambou – Bamboo Cocktail.
Dans le gobelet, mêler trois verres de vermouth fran-
çais et trois verres de xérès sec. Ajouter une cuillerée
de bitter à l’orange. Frapper et servir avec un zeste de
citron pressé .
1927 Paul E. Lowe: Drinks. Seite 23. Bamboo.
Fill large bar glass 1-3 full fine ice.
3/4 jigger sherry wine.
3/4 jigger Italian Vermouth.
Stir; strain into cocktail glass. Serve.
1927 Piero Grandi: Cocktails. Seite 27. Bamboo Cocktail.
Une goutte orange Bitters 1/2 verre de Sher-
ry dry, 1/2 verre à vin de Vermouth Fran-
çais.
1927 Piero Grandi: Cocktails. Seite 49. Reform Cocktail.
Une goutte d’0range Bitters, 1/3 de Vermouth
Français, 2/3 de Sherry. Mélangez bien et ver-
sez dans un verre à Cocktail avec du cherry.
1928 Anonymus: The Cocktail Book. Seite 8. Bamboo Cocktail.
Use Mixing Glass.
sherry and one-half Italian vermouth.
Fill with ice, mix well, and strain into a
cocktail glass.
1929 Adolphe Torelli: American Drinks Dictionary. Seite 28. Bomboo Cocktail.
Dans un shaker avec de
la glace pilée, une cuillère à Café de Curaçao sec,
un trait de Mandarine-Bitter, un verre à liqueur de
Vermouth Italien, un verre à liqueur de Sherry-
Wine, agiter, passer dans un verre à cocktail aux
bords sucrés. Garnir d’un zeste de citron. Courtes
pailles.
1929 Anonymus: For Home Use. Seite 3. Bamboo Cocktail.
Half fill shaker or mixing glass with Ice.
1/2 wineglass Sherry, 1/2 wineglass Italian Ver-
mouth, 3 dashes Angostura Bitters.
Shake, strain, and serve.
1929 Anonymus: Life and Letters of Henry William Thomas. Seite 35. Bamboo.
Two parts Sherry and one part Italian Vermouth with a dash of
Benedictine were well shaken. Sometimes Angostura was used instead
of Benedictine.
1929 Antonio (Tony) Fernández: Manual del barman. Seite 29. Bamboo Cocktail.
En un vaso grande échese
hielo, un chorro de Bitter Naranja, un id de
Maraschino, media copa de vermouth Torino y me-
dia id de vino Jérez seco; revuélvase y sírvase co-
lado con una fruta en copa tipo Operto.
Si se desea seco empleesé vermouth Francés en
vez de Torino.
1929 Judge Jr.: Here’s How Again. Seite 60. The Sweet Mama.
1/2 French Vermouth
1/2 Sherry
Your own grandmother will
fall for this.
1930 Anonymus – Cocktails by „Jimmy“ Late of Ciro’s London. Seite 21. Bamboo.
2 parts Sherry
2 parts French Vermouth
1 part Orange Juice
1 dash Angostura Bitters per cocktail
Squeeze a piece of lemon peel on top.
1930 Anonymus – Cocktails by „Jimmy“ Late of Ciro’s London. Seite 67. Reform.
2 parts Sherry
1 part French Vermouth
1 part Orange Juice
1 dash Angostura Bitters per cocktail
Serve with a cherry.
1930 Anonymus: For Home Use. Seite 9. Bamboo Cocktail.
Half fill shaker or mixing glass with
fine ice.
1/2 wineglass Sherry.
1/2 wineglass Italian Vermouth.
3 dashes Angostura Bitters.
Shake or stir; strain into cock-
tail glass. Serve.
1930 Edgar Baudoin: Les Meilleurs Cocktails. Seite 57. Bamboo Cocktail.
1 jet Grand Marnier, 1 /2 verre Sherry Sandeman,
1/2 verre vermouth Noilly Prat.
1930 Gerardo Corrales: Club de Cantineros. Seite 24. Bamboo Cocktail.
1/3 vermouth Italiano.
2/3 Jerez seco.
Gotas ele orange bitters.
1930 Harry Craddock: The Savoy Cocktail Book. Seite 51. Reform Cocktail.
1 Dash Orange Bitters.
1/3 French Vermouth.
2/3 Sherry.
Stir well and strain into cocktail
glass. Add a cherry.
1930 Harry McElhone – Harry’s ABC of Mixing Cocktails. Seite 23. Bamboo Cocktail.
1 dash Orange Bitters, 1/2 wineglass Dry Sherry,
1/2 wineglass French Vermouth.
(Charlie Mahoney. Bartender. Hoffman House,
New York.)
1930 Harry McElhone – Harry’s ABC of Mixing Cocktails. Seite 72. Reform Cocktail.
1 dash Orange Bitters 1/3 French Vermouth,
2/3 Sherry.
Shake well and strain into cocktail glass, with
Cherry.
1930 Harry McElhone – Harry’s ABC of Mixing Cocktails. Seite 76. Sherry Cocktail.
1 dash Peach Bitters, 1 dash Orange Bitters,
1 dash French Vermouth, 1 glass Pale Dry Sherry.
Shake well and strain.
1930 F. Koki: Cocktails. Bamboo-Cocktail.
Barglas mit Eis.
3 Dashes Angostura-Bitters,
1 ” Orange- ”
1/2 Cocktailglas red-Port-Sandeman,
1/2 ” Sherry.
Im übrigen wie vorhergehendes Rezept.
[Mische gut mit einem Barlöffel, lege eine Kirsche in ein Cocktailglas,
presse den Saft aus einem Stückchen Zitronenschale hinein und serviere.]
1930 Jere Sullivan: The Drinks of Yesteryear. Seite 15. Bamboo.
The Request of Dash of orange bitters
one of our Greatest 1/2 Italian Vermouth
Military Leaders. 1/2 Sherry Wine
Spoon well and strain into cocktail glass.
1930 Knut W. Sundin: Two Hundred Selected Drinks. Seite 14. Bamboo Cocktail.
Fill a large bar glass half full of broken
ice and add:
3 dashes of Angostura bitter
3 dashes of Orange bitter
1/2 glass of French Vermouth
1/2 glass of dry Sherry wine.
Stir up well, strain into a cocktail glass and
add a cherry.
1930 Pedro Chicote: Le ley mojada. Seite 104. Bambu-Cocktail.
Prepárese en cocktelera:
Unos trocitos de hielo.
10 gotas de Angostura.
1/2 vasito de vermut.
1/2 — de coñac.
Agítese y sírvase en copa de cocktail.
1930 Pedro Chicote: Le ley mojada. Seite 111. Bomboo-Cocktail.
Prepárese en cocktelera:
Unos pedacitos de biela picado.
1 cucharada de las de calé de curaçao.
Unas gotas de mandarina bitters.
1 copita de vermut italiano.
1 — de jerez.
Agítese y sírvase en copa de cocktail, con una
rodaja de limón.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 12. Amour.
Sherry . . . . . . 1/2 jigger Fr. Vermouth . . . . 1/2 jigger
. Orange Bitters . . . . . 2 dashes
Shake well with ice, strain into chilled cocktail glass, twist orange peel
over and serve.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 16. Bamboo.
Sherry . . . . . . . . . . 1/2 jigger Orange Bitters . . . . 2 dashes
Fr. Vermouth . . . . 1/2 jigger Angostura . . . . . . . . 2 drops
Stir well with ice, strain into chilled cocktail glass, add green olive or
pimola, twist lemon peel over and serve.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 72. Reform.
Sherry . . . . . . . . . 1/2 jigger Fr. Vermouth . . . . 1/2 jigger
. Orange Bitters . . . . . 2 dashes
Shake well with ice, strain into chilled cocktail glass, twist lemon peel over
and serve.
1931 Albert Stevens Crockett: Old Waldorf Bar Days. Seite 120. Bamboo.
Two dashes Orange Bitters
One-half Sherry
One-half French Vermuth
Stir; strain
1931 Dominique Migliorero: L’Art du Shaker. Seite 11. Bamboo Cocktail.
1 trait orange Bitters, 1/2 Dry Sherry, 1/2 Vermouth
Français.
Bien glacer dans le verre à mélanges et servir dans un
verre à cocktail avec une cerise.
1931 John: „Happy Days!“. Seite 31. Bamboo Cocktail.
50 per cent Sherry Wine
50 per cent M & R Italian Vermouth
Dash Orange Bitters
Half glass of ice.
Stir, strain and serve.
1932 James A. Wiley: The Art of Mixing. Seite 3. Bamboo Cocktail.
To 1 dash orange bitters add 1/2 wineglass Dry
Sherry, and 1/2 wineglass French Vermouth,
multiply by 14 shakes – divide among glasses.
1932 James A. Wiley: The Art of Mixing. Seite 34. Reform Cocktail.
Crash 1 dash orange bitters into 1/ 3 French Ver-
mouth with 2/3 Sherry and much ice.
Strangle the shaker and – reform.
1932 James A. Wiley: The Art of Mixing. Seite 38. Sherry Cocktail.
Win applause with:
1 dash peach bitters, 1 dash orange bitters, 1
dash French Vermouth, 1 glass Sherry, all shook
up.
1932 Jimmy: The Green Cocktail Book. Seite 21. Bamboo.
2 parts Sherry
2 parts French Vermouth
1 part Orange Juice
1 dash Angostura Bitters per cocktail
Squeeze a piece of lemon peel on top.
1933 Anonymus: Lest We Forget. Seite 45. Bamboo Cocktail.
One dash orange bitters.
One-half wine-glass Dry Sherry.
One-half wine-glass French Vermouth.
1933 Anonymus: O’Dell’s Book of Cocktails and Fancy Drinks. Seite 38. Bamboo Cocktail.
Dash of Orange Bitters, 1/2 Dry Sherry,
1/2 French Vermouth.
1933 Anonymus: O’Dell’s Book of Cocktails and Fancy Drinks. Seite 108. Reform Cocktail.
Dash of Orange Bitters,
1/3 French Vermouth, 2/3 Sherry.
1933 Anonymus: O’Dell’s Book of Cocktails and Fancy Drinks. Seite 119. Sweet Mama Cocktail.
1/2 French Vermouth, 1/2 Sherry,
Dash of Orange Bitters.
1933 Anonymus: The Bartender’s Friend. Seite 40. Bamboo Cocktail.
Sherry Wine Take equal parts of sherry and Ver-
Italian Vermouth mouth, two dashes of bitters, and some
Orange Bitters cracked ice. Shake, strain, and serve
Ice in cocktail glass.
1933 Anonymus: The Cocktail Book. Seite 8. Bamboo Cocktail.
Use Mixing Glass.
TWO dashes orange bitters; one-half
sherry and one-half Italian vermouth.
Fill with ice, mix well, and strain into a
cocktail glass.
1933 Antonio Josa: Cocktelera Universal. Seite 14. Bamboo Cocktail.
Se prepara en un vaso grande de cristal
con unos pedacitos de hielo.
1/2 de Gin.
1/2 de Noilly Prat.
Bien agitado se sirve en copa de cocktail.
1933 Antonio Josa: Cocktelera Universal. Seite 40. Reform Cocktail.
Tres gotas Orange Bitters.
1/3 de vermouth Noilly Prat.
2/3 de Jerez.
1933 Fred W. Swan: When Good Fellows Get Together. Seite 21. Golden Bell.
(use mixing goblet)
3/4 glass shaved ice.
2 dashes orange bitters.
1/2 glass Sherry Wine.
1/2 glass French Vermouth.
1 piece orange peel.
Shake well, strain into cocktail glass, and
serve.
1933 George A. Lurie: Here’s How. Seite 8. Bamboo.
Sherry . . . . . . . . . . . 1/2 jigger Orange Bitters . . . . . 2 dashes
Fr. Vermouth . . . . . 1/2 jigger Angostura . . . . . . . . 2 drops
Stir well with ice, strain into chilled cocktail glass, add
green olive or pimola, twist lemon peel over and serve.
1933 George A. Lurie: Here’s How. Seite 15. Brazil.
Sherry . . . . . . . . . . 1/3 jigger Fr. Vermouth . . . . . 1/3 jigger
Absinthe . . . . . . . . 2 dashes Orange Bitters . . . . 1 dash
. Sugar Syrup . . . . . 2 dashes
Stir well with ice, strain into chilled cocktail glass, twist
lemon peel over and serve.
1933 George A. Lurie: Here’s How. Seite 69. Reform.
Sherry . . . . . . . . . 1 pony Fr. Vermouth . . . . . 1 pony
. Orange Bitters . . . 2 dashes
Shake well with ice, strain into chilled cocktail glass, twist
lemon peel over and serve.
1933 George A. Lurie: Here’s How. Seite 155. La Pirouette.
Sherry . . . . . . . . . . . 1 jigger Fr. Vermouth . . . . . 1 jigger
Orange Bitters . . . . 1 dash Angostura . . . . . . . 2 drops
Stir well with ice, strain into short highball glass, twist
lemon peel over and serve.
1933 Harry Craddock: The Savoy Cocktail Book. Seite 133. Reform Cocktail.
1 Dash Orange Bitters.
1/3 French Vermouth.
2/3 Sherry.
Stir well and strain into cocktail
glass. Add a cherry.
1933 Harry Craddock: The Savoy Cocktail Book. Seite 146. Sherry Cocktail.
4 Dashes Orange Bitters.
4 Dashes French Vermouth.
1 Glass Sherry.
Stir well and strain into
cocktail glass.
1933 Harry Craddock: The Savoy Cocktail Book. Seite 282. Bamboo Cocktail.
1/4 French Vermouth.
1/4 Italian Vermouth.
1/4 Dry Sherry.
Stir well and strain into cocktail
glass.
1933 Harry Todd: Mixer’s Guide. Seite 10. Bamboo Cocktail.
One pony Sherry Wine.
One pony Italian Vermouth.
Dash orange bitters.
Half glass of ice.
Stir, strain and serve.
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 42. Bamboo Cocktail.
50% sherry wine
50% vermouth
1 dash orange bitters
Half glass ice
Stir, strain, and serve.
1933 Joseph P. Santana & Charles A. Sasena:Fine Beverages. Seite 17. Bamboo Cocktail.
Fill mixing glass with fine ice
1 oz. Victoria Sherry
1 oz. Italian Vermouth
Stir, and strain into cocktail glass
1934 American Traveling Mixologists (Charles C. Mueller, Al Hoppe Sr., A. V. Guzman & James Cunningham): Pioneers of Mixing at Elite Bars 1903-1933. Bamboo.
Jigger 2/3 sherry
1/3 Italian Vermouth
Dash orange bitters
Red cherry in glas
Glass No. 2. Stir.
1934 A. T. Neirath: Rund um die Bar. Seite 156. Bamboo-Cocktail.
Originalrezept von
Charlie Mahoney
Bartender, New-York (Hoff-
man House).
Der Bamboo-Cocktail wird
in Britisch-Indien „Reform-
Cocktail“ genannt.
1 D. [Dash] Orangebitter
3 D. [Dash] Angostura
1/2 Fran. Vermouth
1/2 Sherry
M-Gl. [Mischglas] K. [Kirsche] Z. [Zitronenspirale]
1934 A. T. Neirath: Rund um die Bar. Seite 210. Reform-Cocktail.
1 D. [Dash] Orangebitter
1/3 Franz. Vermouth
2/3 Sherry
1934 Anonymus: A Life-Time Collection of 688 Recipes for Drinks. Seite 14. Bamboo Cocktail.
1/3 jigger Italian Vermouth. 1 dash Orange Bitters.
2/3 jigger Dry Sherry.
1934 Bernard: 100 Cocktails. Seite 13. Bamboo Cocktail.
1/4 gill of Dry Sherry.
1/4 gill of French Vermouth.
1/2 teaspoonful of Orange Bitters.
1 dash of Lemon Peel Juice.
1/2 tumblerful of broken Ice.
Half fill a tumbler with broken ice and add
the Orange Bitters. Then add the Dry
Sherry and the French Vermouth. Stir well,
strain and serve in a cocktail glass with a
dash of lemon peel juice on top.
1934 Bernard: 100 Cocktails. Seite 13. Bamboo Cocktail 2.
1/3 gill of Dry Sherry.
1/6 gill of Italian Vermouth.
1/2 teaspoonful of Orange Bitters.
1 dash of Lemon Peel Juice.
1/2 tumblerful of broken Ice.
This cocktail is made up in exactly the same
way as the previous one; but Italian Vermouth
is used instead of French Vermouth. This
makes the flavour much sweeter and, in our
experience, it is preferred by women-folk.
1934 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 25. Bamboo Cocktail.
1 dash Orange Bitters, 1/2 wineglass Dry Sherry,
1/2 wineglass French Vermouth.
(Charlie Mahoney, bar-tender, Hoffman House,
New York.)
1934 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 84. Reform Cocktail.
1 dash Orange Bitters, 1/3 French Vermouth,
2/3 Sherry.
Shake well and strain into cocktail glass, with
Cherry.
1934 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 90. Sherry Cocktail.
1 dash Peach Bitters, 1 dash Orange Bitters,
dash French Vermouth, 1 glass Pale Dry Sherry.
Shake well and strain.
1934 Ira A. Altschul. Drinks as They Were Made Before Prohibition. Seite 6. Bamboo.
Use a small mixing glass.
Half fill with shaved ice.
Two dashes Orange bitters.
One-half jigger Sherry wine.
One-half jigger French vermuth.
Stir will and strain.
1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 211. Bamboo Cocktail.
1/2 Sherry
1/2 Italian Vermouth
1 Dash Angostura Bitters
Stir well with cracked ice and strain.
Use glass number 1
1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 213. East Indian Cocktail.
1/2 French Vermouth
1/2 Sherry
1 Dash Orange Bitters
Stir well in ice and strain into glass.
Use glass number 1
1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 214. Reform Cocktail.
1 Dash Orange Bitters
1/3 French Vermouth
2/3 Sherry
Stir well in ice and strain into glass. Add a
Cherry.
Use glass number 1
1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 214. Sherry Cocktail.
4 Dashes Orange Bitters
4 Dashes French Vermouth
1 Glass Sherry
Stir well in ice and strain into glass.
Use glass number 1
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 14. Amour.
Sherry . . . . . . 1/2 jigger Fr. Vermouth . . . . 1/2 jigger
. Orange Bitters . . . . . 2 dashes
Shake well with ice, strain into chilled cocktail glass, twist orange peel
over and serve.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 21. Bamboo.
Sherry . . . . . . . . . 1/2 jigger Orange Bitters . . . 2 dashes
Fr. Vermouth . . . 1/2 jigger Bitters . . . . . . . . . . 2 drops
Stir well with ice, strain into chilled cocktail glass, add green olive or
pimola, twist lemon peel over and serve.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 143. Reform.
Sherry . . . . . . . . 1/2 jigger Fr. Vermouth . . . . . 1/3 jigger
. Orange Bitters . . . . 2 dashes
Shake well with ice, strain into chilled cocktail glass, twist lemon peel over
and serve.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 242. La Pirouette.
Sherry . . . . . . . . . . . . jjigger Fr. Vermouth . . . . . 1 jigger
Orange Bitters . . . . . 1 dash Bitters . . . . . . . . . . 2 drops
Stir well with ice, strain into short highball glass, twist lemon peel over
and serve.
1935 Albert Stevens Crockett: The Old Waldorf-Astoria Bar Book. Seite 38. Bamboo.
Two dashes Orange Bitters
One-half Sherry
One-half French Vermouth (Stir)
1935 Anonymus: For Home Use. Seite 9. Bamboo Cocktail.
Half fill shaker or mixing glass with
fine ice.
1/2 wineglass Sherry.
1/2 wineglass Italian Vermouth.
3 dashes Angostura Bitters.
Shake or stir; strain into cock-
tail glass. Serve.
1935 Anonymus: The Art of Mixing Drinks. Seite 52. Bamboo Cocktail.
1 Pony Sherry wine
1 Pony French Vermouth
2 Dashes Orange bitters
1935 Gustav Selmer Fougner: Along the Wine Trail. Seite 215. Bamboo.
Two-thirds Sherry
One-third Italian Vermouth
Dash of orange bitters
1935 Leo Cotton: Old Mr. Boston. Seite 11. Bamboo Cocktail.
1/2 Sherry
1/2 Italian Vermouth
1 Dash Bitters
Stir well with cracked ice and
strain into 3 oz. Cocktail glass.
1935 Leo Cotton: Old Mr. Boston. Seite 104. Reform Cocktail.
1/3 French Vermouth
2/3 Sherry
1 Dash Orange Bitters
Stir well in ice and strain into 3 oz.
Cocktail glass. Serve with a Cherry.
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 79. Bamboo.
1/2 Sherry
1/2 French Vermouth
3 ds. Orange Bitter
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 130. Reform.
1/3 French Vermouth
2/3 Sherry
1 ds. Orange Bitter
1936 Bill Edwards: Drinks. Seite 24. Bamboo.
2 parts Sherry
2 parts French Vermouth
1 part Orange Juice
1 dash Angostura Bitters per cocktail
Squeeze a piece of lemon peel on top.
1936 Bill Edwards: Drinks. Seite 63. Sherry.
1 glass Sherry
4 dashes French Vermouth
4 dashes Orange Bitters.
1936 Raymond Porta Mingot: Gran Manual de Cocktails. Seite 152. Bambu (demisec) Cocktail.
Usese el vaso de composición.
Unos pedacitos de hielo.
1/3 parte de Jerez Seco Perea.
1/3 parte de Vermouth Torino Cinzano.
1/2 parte de Vermouth Francés Noilly
Prat.
Agítese, cuélese y sírvase en copa de 130
gramos.
1936 Raymond Porta Mingot: Gran Manual de Cocktails. Seite 153. Bambu (seco) Cocktail.
Usese el vaso de composición.
Unos pedacitos de hielo.
1/2 parte de Jerez Seco Perea.
1/2 parte de Vermouth Francés Noilly
Prat.
Agítese, cuélese y sírvase en copa de 130
gramos agregándole una corteza de
limón.
1936 Raymond Porta Mingot: Gran Manual de Cocktails. Seite 164. Bambas Cocktail.
Usese la cocktelera.
Unos pedacitos de hielo.
4 gotas de Orange Bitters.
4 gotas de Bitter Secrestat.
1/2 parte de Vermouth Francés Noilly
Prat.
1/2 parte de Jerez Seco Perea.
Agítese, cuélese y sírvase en copa de 120
gramos.
1936 Raymond Porta Mingot: Gran Manual de Cocktails. Seite 355. Sherry Cocktail.
Usese la cocktelera.
Unos pedacitos de hielo.
4 gotas de Bitter Orange.
1/2 parte de Vermouth Francés Noilly
1/2 parte de Jerez Seco Perea.
Agítese, cuélese y sírvase en copa de 100
gramos.
1937 Anonymus: Here’s How. Seite 20. Bamboo (Dry).
1 Dash Orange Bitters
1 Dry Pale Sherry
1 French Vermouth
Squeeze Lemon Peel on top
1937 Anonymus: Hotel „Lincoln“ Cock-tail Book. Seite 5. Adonis Cocktail.
Drops of orange bitters.
1/3 dry sherry.
2/3 CORA vermouth.
Stir and serve.
1937 Anonymus: Hotel „Lincoln“ Cock-tail Book. Seite 10. Bamboo Cocktail.
1/3 CORA vermouth.
2/3 dry sherry.
Drops of orange bitters.
Stir well and serve.
1937 Anonymus: Hotel „Lincoln“ Cock-tail Book. Seite 37. Harvard Cocktail.
Drops of orange bitters.
2/3 dry cherry.
1/3 CORA vermouth.
Stir Well and serve.
Dress with lime peel.
1937 Anonymus: Hotel „Lincoln“ Cock-tail Book. Seite 8. Armour Cocktail.
Drops of orange bitters.
1/2 CORA vermouth.
1/2 dry sherry.
Stir and serve.
1937 John R. Iverson: Liquid Gems. Seite 29. Bamboo Cocktail.
Bar glass—ice
1 oz. Italian Vermouth
3/4 oz. Sherry Wine
Dash Orange Bitters
Stir, strain and serve in cocktail
glass.
No decoration.
Observations
As the principal ingredients in this drink are
sweet wines, it will have the character of despon-
dency if nothing is added to liven it up. Orange
Bitters give it that needed vivacity and gayness.
However, Orange Bitters, a very strong and pen-
etrating aromatic, should be handled with great
care. Very little is needed, and an overdose will
spoil any drink. The similarity of color in the
component parts of this drink gives it a rather
dusky, yellowish tint, resembling that of the bam-
boo tree. Hence the name.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 81. Bamboo Cock-Tail.
Un tercera parte vermouth FERRERO.
Dos terceras partes Jerez TIO PEPE.
Gotas de orange bitters. Bátase.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 100. Harvard Cock-Tail.
Gotas de orauge bitters.
Dos terceras partes Jerez sec TIO PEPE.
Tercera parte vermouth FERRERO.
Revuélvase bien.
Cáscara de limón en copa al servir.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 106. Lobo De Mar Cock-Tail.
Media parte vermouth FERRERO.
Media parte Jerez seco TIO PEPE.
Gotas curacao. Revuélvase.
1938 Anonymus: Cocktails. Seite 4. The Bamboo.
(Favorite of Henry Clews, the Broker)
3/4 Pony Dry Sherry
3/4 Pony French Vermoufh
2 Dashes Orange Bitters
Stir and strain
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 137. Reform Cocktail.
1 pony Sherry
1 pony French Vermouth
2 dashes Orange Bitters
Shake well
Strain into Cocktail Glass
1938 Jean Lupoiu: Cocktails. Seite 33. Bambou Cocktail.
Dans le verre à mélange:
1 jet de Curaçao rouge Bardinet, 1/2
Sherry Aguztinoz Blazques, 1/2 Vermouth
Martini Dry.
Mélanger et servir.
1938 Krönlein-Beutel: Das Getränkebuch. Seite 74. Bamboo.
(65er Cocktailglas)
In ein Mischglas
4—6 Eisstückchen (Walnußgröße)
2 Spritzer Orange Bitter 2 ccm
Sherry 30 ccm
French Vermouth 35 ccm
Olive
(bestäuben)
1938 Robert Vermeire: L’art du cocktail. Seite 17. Bamboo.
Verre à mélange:
1 trait d’orange bitter.
1/2 sherry pale dry.
1/2 vermouth français.
Remuer à la cuiller. Passer dans le verre et
presser pelure de citron dessus. Ce cocktail
est très populaire parmi la colonie anglaise
aux Indes, où on le nomme aussi «Reform
Cocktail».
1939 Ambrose Heath: Good Drinks. Seite 38. Sherry.
1 glass Sherry
4 dashes French Vermouth
4 dashes Orange Bitters
1940 Anonymus: Professional Mixing Guide. Seite 20. Bamboo Cocktail.
1 1/2 oz Sherry, 1 1/2 oz Dry Vermouth,
2 dashes Angostura Bitters. Stir well
in cracked ice, strain into cocktail
glass.
1940 Anonymus: Professional Mixing Guide. Seite 86. Sherry Cocktail (2).
4 dashes of orange bitters,
4 dashes of French vermouth,
1/2 gill of dry sherry.
Use the mixing glass.
1940 Charles: The Cocktail Book. Seite 37. Bamboo or Reform Cocktail (1).
1 dash of Angostura bitters,
1/4 gill of dry sherry,
1/4 gill of Italian vermouth.
Use the mixing glass. Serve with a little lemon-peel
juice squeezed on top.
1940 Charles: The Cocktail Book. Seite 37. Bamboo or Reform Cocktail (2).
1 dash of orange bitters,
1/4 gill of dry sherry,
1/4 gill of French vermouth.
Use the mixing glass. Serve with a little lemon-peel
juice squeezed on top.
1940 Crosby Gaige: Crosby Gaige’s Cocktail Guide. Seite 167. Your Slip Is Showing.
1 jigger Sherry
1 jigger Dry Vermouth
2 dashes Angostura Bitters
Stir in cracked ice and watch your slip as
you pour into cocktail glass.
1940 Crosby Gaige: Crosby Gaige’s Cocktail Guide. Seite 168. Adonis Cocktail.
1/3 part Cinzano Vermouth (Sweet)
2/3 part Dry Sherry
Dash of Orange Bitters
Stir in cracked ice and strain into cocktail
glass. Dry Vermouth, Sherry, and Angostura Bitters
make a BAMBOO COCKTAIL. Orange Bitters may be
used with Sweet Vermouth and Angostura with the
Dry.
1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 211. Bamboo Cocktail.
1/2 Sherry
1/2 Italian Vermouth
1 Dash Angostura Bitters
Stir well with cracked ice and strain.
Use glass number 1
1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 213. East Indian Cocktail.
1/2 French Vermouth
1/2 Sherry
1 Dash Orange Bitters
Stir well in ice and strain into glass.
Use glass number 1
1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 214. Reform Cocktail.
1 Dash Orange Bitters
1/3 French Vermouth
2/3 Sherry
Stir well in ice and strain into glass. Add a
Cherry.
Use glass number 1
1940 Pedro Talavera: Los secretos del cocktail. Seite 189. Reformateur Cocktail.
Póngase en un gran vaso de cristal un poco de
hielo picado.
1/4 copa de Orange Bitter.
1/2 ídem de Jerez.
1/2 ídem de Vermouth Noilly Prat.
A gítese bien y se pasa al vaso núm. 3, con una
corteza de limón.
1943 Jacinto Sanfeliu Brucart: Cien Cocktails. Seite 24. Bamboo-Cocktail.
Póngase en el vaso mezclador unos peda-
citos de hielo y añadir:
1/2 Jerez seco
1/2 Vermut Francés
1 golpe de Orange bitters
Agítese bien y sírvase en copa de cocktail.
— Creación de Charlie Mahoney, Hoffman House,
Nueva York —.
1943 Oscar Haimo: Cocktail Digest. Seite 24. Bamboo Cocktail.
2 oz. Dry Sherry
3/4 oz. French Vermouth
Stir.
1944 Crosby Gaige: The Standard Cocktail Guide. Seite 73. Bamboo Cocktail.
1 1/2 ounces Dry Sherry
1 1/2 ounces Dry Vermouth
2 dashes Angostura Bitters
Stir with cracked ice.
1944 Harmann Burney Burke: Burke’s Complete Cocktail & Drinking Recipes. Seite 104. Sherry Cocktail.
Sherry, 1 Glass
French Vermouth, 3 Dashes
Orange Bitters, 4 Dashes
Ice. — Stir. Strain and serve.
1944 Oscar Haimo: Cocktail Digest. Seite 30. Bamboo Cocktail.
2 oz. Dry Sherry
3/4 oz. Dry Vermouth
Stir.
1946 Bill Kelly: The Roving Bartender. Seite 24. Bamboo Cocktail.
1 dash orange bitters
1 oz. dry sherry
3/4 oz. French Vermouth
Stir. Twist lemon peel.
1946 Charles H. Baker, Jr.: The Gentleman’s Companion. Seite 33. East India Cocktail.
EAST INDIA COCKTAIL, which CAME to OUR DEVOTED ATTEN-
TION also in FIRPO’S, in CALCUTTA
It is mild and appetite-inspiring in hot weather, and is now known
everywhere, but we append it just the same. Into a bar glass turn 1
jigger each of dry French vermouth and really good really dry sherry
— the usual sweet American sherry just won’t serve. Add 2 dashes of
orange bitters, plenty of big-lump ice, then stir with a bar spoon and
turn into a Manhattan glass. Garnish with green cherry or not, to
preference.
1946 Lucius Beebe: The Stork Club Bar. Seite 63. Bamboo Cocktail.
2 oz. dry sherry
3/4 oz. Italian vermouth
Stir and serve in 3 oz. cocktail glass.
1946 Oscar Haimo: Cocktail and Wine Digest. Seite 35. Bamboo Cocktail.
2 oz. Dry Sherry
3/4 oz. Dry Vermouth
Stir.
1947 A. Vermeys: Cocktails. Seite 18. Bambou Cocktail (La Bambou).
1 trait de Curaçao; 1/2 Sherry Sandeman;
1/2 Cinzano Dry.
Autre recette:
1/2 Noilly; 1/2 Xérès sec; trait Bitter d’oran-
ge; zeste de citron.
1947 Karl Büskens: Mixbuch für Jedermann. Seite 53. Sherry.
4 Spritzer Orange Bitter
4 Spritzer Franz. Vermouth
1 Glas Sherry
4 dashes Orange Bitters
4 dashes French Vermouth
1 glass Sherry
1947 Pedro Chicote: Cocktails mundiales. Seite 115. Bambu-Cocktail.
Prepárese en cocktelera:
Unos pedacitos de hielo.
1/2 jugo de limón,
1/2 de Calvados.
Una cucharada de azúcar.
Agítese y sírvase en copa de cocktail, con una
corteza de limón.
1947 Pedro Chicote: Cocktails mundiales. Seite 160. Fonseca-Cocktail.
Prepárese en cocktelera:
Unos pedacitos de hielo.
Tres golpes de ácido fosfato.
Tres golpes de Orange bitters.
1/2 de Jerez seco.
3/4 de vermouth francés.
1/4 de vermouth italiano.
Agítese y sírvase en copa de cocktail.
1948 Adolphe Torelli: 900 Recettes de Cocktails et Boissons Américaines. Seite 28. Bomboo Cocktail.
Dans un shaker avec de
la glace pilée, une cuillère à café de Curaçao sec,
un trait de Mandarine-Bitter, un verre à liqueur de
Vermouth Italien, un verre à liqueur de Sherry-
Wine, agiter, passer dans un verre à cocktail aux
bords sucrés. Garnir d’un zeste de citron. Courtes
pailles.
1948 Hilario Alonso Sanchez: El Arte del Cantinero. Seite 376. Bamboo.
1/3 vermouth italiano.
2/3 Jerez seco.
Gotas de Orange Bitters.
Hielo. Revuélvase, cuéle-
se y sírvase.
1948 Trader Vic: Bartender’s Guide. Seite 249. Amour Cocktail.
3/4 oz. sherry 3/4 oz. French vermouth
. 2 dashes Angostura bitters
Shake with cracked ice; strain into chilled cocktail glass.
Twist orange peel over drink.
1948 Trader Vic: Bartender’s Guide. Seite 249. Armour Cocktail.
Substitute orange bitters in Amour Cocktail.
1948 Trader Vic: Bartender’s Guide. Seite 249. Bamboo Cocktail.
1 oz. sherry 2 dashes orange bitters
1/2 oz. French vermouth 2 drops Angostura bitters
Stir with cracked ice; strain into chilled cocktail glass and
serve with green olive.
1948 Trader Vic: Bartender’s Guide. Seite 252. East Indian Cocktail.
3/4 oz. sherry 3/4 oz. French vermouth
. 1 dash orange bitters
Shake with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s Guide. Seite 255. Reform Cocktail.
Same as Armour Cocktail.
1949 Anonymus: Bottoms Up. Seite 22. Bamboo Cocktail.
2 oz. Sherry
3/4 oz. French Vermouth
1 Dash Orange Bitters
Stir well with cracked Ice and strain
into 3 oz. Cocktail glass.
1949 Anonymus: Bottoms Up. Seite 22. Reform Cocktail.
3/4 oz. French Vermouth
1 1/2 oz. Sherry Wine
1 Dash Orange Bitters
Stir well with cracked Ice, strain
into 3 oz. Cocktail glass. Serve with
a Cherry.
1949 Anonymus: Professional Mixing Guide. Seite 21. Bamboo Cocktail.
2 dashes ANGOSTURA aromatic
bitters, 1 1/2 oz. Sherry, 1 1/2 oz.
Dry Vermouth. Stir well in crack-
ed ice, strain in cocktail glass.
1949 Emile Bauwens: Livre de Cocktails. Seite 23. Bamboo Cocktail.
1/2 Sherry –
1/4 Vermouth Français –
1/4 Vermouth Italien –
Remuer au verre à mélange et passer
dans un verre à cocktail.
1949 Emile Bauwens: Livre de Cocktails. Seite 73. Reform Cocktail.
1 Trait Orange Bitter –
2/3 Sherry –
1/3 Vermouth Français –
Remuer au verre à mélange et passer
dans un verre à cocktail; avant de
servir, ajouter une cerise.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 303. Bamboo-Cocktail.
1 d. Orange-Bitter, 1/2 Pale-Sherry, 1/2 franz. Vermouth.
Rühren.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 420. Pueblos-Cocktail.
1 d. Orangebitter, 2 d. Angosturabitter, 1/2 Pale-Sherry,
1/2 franz. Vermouth. Schütteln. Stückchen Zitronen-
schale hinzugeben.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 423. Reform-Cocktail.
1 d. Orange-Bitter, 2/3 franz. Vermouth,1/3 Pale-Sherry.
Rühren. Kirsche ins Glas.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 438. Sherry-Cocktail.
1 d. Orangebitter, 1 d. franz. Vermouth, 1 Glas Pale-
Sherry. Gut rühren.
1949 Wilhelm Stürmer: Cocktails by William. Seite 46. Bamboo Cocktail.
1/2 Sherry Wein,
1/2 Französischer Vermouth,
2 Spritzer Orangenbitter.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 124. Reform.
2 dashes Orange Bitters 1/2 jigger French Vermouth
. 1/2 jigger Sherry
Shake with cracked ice and strain. Twist of orange peel.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 125. Sherry.
4 dashes Orange Bitters 4 dashes French Vermouth
. 1 glass Sherry
Stir well in ice and strain.
1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 37. Bamboo.
1/2 jigger sherry
1/2 jigger French vermouth
2 dashes of orange bitters
Ice
Stir. Strain into cocktail
glass.
1952 Charles: The Cocktail Bar. Seite 37. Bamboo or Reform Cocktail.
1 dash of orange bitters,
1/4 gill of dry sherry,
1/4 gill of French vermouth.
Use the mixing glass. Serve with a little lemon-peel
juice squeezed on top.
1952 Charles: The Cocktail Bar. Seite 86. Sherry Cocktail (2).
4 dashes of orange bitters,
4 dashes of French vermouth,
1/2 gill of dry sherry.
Use the mixing glass.
1953 Anonymus: Esquire’s Handbook for Hosts. Seite 129. Bamboo Cocktail.
Whose assembly line-up runs: one jig-
ger of sherry, one jigger dry vermouth
(both now ably produced in this coun-
try), two dashes Angostura (the ex-
tension of whose century-old heavy-
secret manufacture to certain West In-
dian islands of Uncle Sam’s has won
them the name of Embittered Virgins),
stirred with ice and strained into stem
glass bonused with green olive or
pickled onionette.
1953 Anonymus: Esquire’s Handbook for Hosts. Seite 129. Sherry Cocktail.
2 parts dry sherry, pre-chilled
2 parts French Vermouth pre-
chilled
1953 Anonymus: Manual del bar. Seite 146. Adonis.
. 1 golpe de Bitter Oranje.
Refrescado. 30 gramos de Vermouth Fran-
Servido en copa de 100 cés.
gramos. 30 gramos de Jerez
. 30 ” ” Dry Gin.
1953 Anonymus: Manual del bar. Seite 155. Bambu.
. 40 gramos de Jerez.
Refrescado. 30 gramos de Vermouth To-
Servido en copa de 90 rino.
gramos.
1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 54. Bamboo.
1/2 Dry Sherry.
1/2 Dry Vermouth.
1 Dash Orange Bitters.
Stir well and Strain.
Add squeeze Lemon Peel.
1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 79. Reform (Modified Bamboo).
2 / 3 Sherry.
1/3 Dry Vermouth.
1 Dash Orange Bitters.
Stir and Strain.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 174. Bamboo or Amour.
1 part French Vermouth
1 part Dry Sherry
1 or 2 dashes Bitters8 to each drink
Stir quickly with large cubes of ice. A twist of orange
peel over each glass.
8 Wherever the word “bitters” is used without specifying the
brand, use your favorite bitters, whatever that may be.
1953 „Kappa“: Bartender’s Guide to Mixed Drinks. Seite 111. Sherry Cocktail.
4 dashes Orange Bitters
1/3 Teaspoon Dry Vermouth
4 oz. Sherry
Stir well in Ice and strain into 5 oz. Wine glass.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 24. Bamboo Cocktail.
1 1/2 oz. Sherry
3/4 oz. French Vermouth
1 Dash Orange Bitters
Stir well with cracked Ice and strain
into 3 oz. Cocktail glass.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 121. Reform Cocktail.
3/4 oz. French Vermouth
1 1/2 oz. Sherry Wine
1 Dash Orange Bitters
Stir well with cracked Ice and strain
into 3 oz. Cocktail glass. Serve with
a Cherry.
1953 S. S. Field: The American Drinking Book. Seite 213. Bamboo.
2 ounces of dry Sherry, 3/4 ounce of French (dry) Ver-
mouth. Stir with cracked ice and strain.
Also quite appropriate for the emancipated
“tween agers” and for the ultra-conservative. A
rather charming drink, nevertheless. A kind of
Shy Martini.
1954 Eddie Clark: King Cocktail. Seite 32. Bamboo.
1/2 Dry Sherry
1/2 Dry Vermouth
Stir and strain into a cock-
tail glass, add a squeeze of
lemon peel.
1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 54. Bamboo.
1/2 Dry Sherry.
1/2 Dry Vermouth.
1 Dash Orange Bitters.
Stir well and Strain.
Add squeeze Lemon Peel.
1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 79. Reform (Modified Bamboo).
2 / 3 Sherry.
1/3 Dry Vermouth.
1 Dash Orange Bitters.
Stir and Strain.
1955 Jean Lupoiu: Cocktails. Seite 28. Bambou Cocktail.
Dans le verre à mélange:
1 jet de Cointreau,1/2 Sherry Chaplins,
1/2 Martini Dry.
Mélanger et servir.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 11. Bamboo.
1/2 Sherry
1/2 Sweet Vermouth
1 Dash Angostura Bitters
Stir well with ice and strain into
glass.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 11. East Indian.
1/2 Sherry
1/2 Dry Vermouth
1 Dash Orange Bitters
Stir well with ice and strain into
glass.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 12. Reform.
2/3 Sherry
1/3 Dry Vermouth
1 Dash Orange Bitters
Stir well with ice and strain into
glass. Serve with a Cherry.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 12. Sherry.
2 Jiggers Sherry
4 Dashes Dry Vermouth
4 Dashes Orange Bitters
Stir well with ice and strain into
glass.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 23. Bamboo.
Timbale à mélange, glace
1/3 Sherry
1/2 Vermouth italien
1 trait Angostura
Bien remuer en timbale et
passer dans verre à cocktail.
Essence de citron.
Mélangeur électr. : voir note.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 40. East Indian.
Timbale à mélange, glace
1/2 Sherry
1/2 Vermouth français
1 trait Orangebitter
Bien remuer en timbale et
passer dans verre à cocktail.
Mélangeur électr. : voir note.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 78. Reform.
Timbale à mélange, glace
2/3 Sherry
1/3 Vermouth français
1 trait Orangebitter
Bien remuer en timbale et
passer dans verre à cocktail.
Servir avec cerise.
Mélangeur électr. : voir note.
1957 Lawrence Blochman: Here’s How. Seite 82. Bamboo Cocktail.
2 parts sherry 1 part Italian-type vermouth
1 part French-type vermouth 2 dashes Angostura
Stir with ice, strain.
1957 Lawrence Blochman: Here’s How. Seite 87. Sherry Cocktail.
4 ounces dry sherry 1 teaspoon French vermouth
. 1 dash orange bitters
Stir with ice and strain.
1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 52. Bamboo.
1/2 Dry Sherry.
1/2 Dry Vermouth.
1 Dash Orange Bitters.
Stir well and Strain.
Add squeeze Lemon Peel.
1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 79. Reform (Modified Bamboo).
2/3 Sherry.
1/3 Dry Vermouth.
1 Dash Orange Bitters.
Stir and Strain.
1960 Anonymus: Tout les cocktails et les boissons rafraichissante. Seite 20. Bambou.
1/2 Martini Dry
1/2 Xérès
1 trait Curaçao
1960 Anonymus: Tout les cocktails et les boissons rafraichissante. Seite 26. Bomboo.
1/2 Sherry
1/2 Vermouth italien
1 trait de Curaçao
1 trait de Mandarine-Bitter
1 zeste de citron
1963 Eddie Clarke: Shaking in the 60’s. Seite 99. Bamboo.
1 measure dry sherry
1 measure dry Vermouth
Stir and strain into a cocktail glass, add a
squeeze of lemon peel.
1963 Luigi Veronelli: I cocktails. Seite 78. Bamboo Wine Cocktail.
1 bicchiere e 1/3 di sherry secco
1/3 di bicchiere di vermouth dry
2 gocce di angostura bitter
2 olive verdi non troppo grosse
ghiaccio a cubetti
Introdurre qualche cubetto di ghiaccio nel mixer. Versare
lo sherry ed il vermouth e mescolarli usando l’apposito
cucchiaio; aggiungere l’angostura. Mescolare piuttosto for-
te, lasciar riposare uno o due secondi, riprendere infine
a mescolare ma più lentamente. Servire subito in bicchieri
guarniti con un’oliva.
1964 Anonymus: Manual del bar. Seite 155. Bambu.
. 40 gramos de Jerez.
Refrescado. 40 gramos de Vermouth seco.
Servido en copa de 90 1 golpe de Bitter Orange.
gramos.
1965 Aladar von Wesendonk: 888 Cocktails. Seite 41. Bamboo.
1/2 Pedro Dry Sherry
1/4 Noilly Prat Vermouth
1/4 Stock Vermouth rot
1 dash Orangenbitter
im Mixglas mit Eis rühren,
abseihen
1965 Aladar von Wesendonk: 888 Cocktails. Seite 88. Bamboo Cocktail.
(Charlie Nahoney,
Hoffmann House, New York)
1/2 Sherry
1/2 Vermouth Chambéry
1 dash Orangenbitter
im Mixglas mit Eis rühren, ins
Cocktailglas seihen und mit
1 Kirsche servieren
1965 Anonymus: The U.K.B.G. Guide to Drinks. Seite 56. Bamboo.
1/2 Dry Sherry.
1/2 Dry Vermouth.
1 Dash Orange Bitters.
Add squeeze Lemon Peel.
MIXING GLASS.
1965 Anonymus: The U.K.B.G. Guide to Drinks. Seite 82. Reform (Modified Bamboo).
2/3 Sherry.
1/3 Dry Vermouth.
1 Dash Orange Bitters.
MIXING GLASS.
1965 Harry Schraemli: Manuel du bar. Seite 350. Bamboo Cocktail.
1 dash bitter à l’orange, 1/2 pale-sherry, 1/2 vermouth blanc. Remuer.
1965 Robert London & Anne London: Cocktails and Snacks. Seite 63. Bamboo Cocktail.
1 1/2 ounces sherry 2 dashes Angostura bitters
1 1/2 ounces dry vermouth
Stir well with cracked ice. Strain into cocktail glass.
1965 Robert London & Anne London: Cocktails and Snacks. Seite 65. Sherry Cocktail.
2 1/2 ounces sherry 3 dashes orange bitters
3 dashes dry vermouth
Stir with cracked ice. Strain into cocktail glass.
1966 Harry Schraemli: Le roi du bar. Seite 29. Bamboo Cocktail (Charlie Mahoney).
Mixingglass. 1 d [dash] bitter à l’orange, 1/2 pale
sherry, 1/2 vermouth blanc.
1966 John Doxat: Booth’s Handbook of Cocktails and Mixed Drinks. Seite 115. Bamboo.
1/4 Dry Vermouth
1/4 Sweet Vermouth
1/2 Dry Sherry
Stir well, strain into cocktail-glass.
1966 John Doxat: Booth’s Handbook of Cocktails and Mixed Drinks. Seite 137. Sherry Cocktail.
2 oz. Sherry
4 dashes Orange Bitters
3 dashes Dry Vermouth
Stir well, and strain into cocktail-glass.
1966 Mario Kardahi: Tratado Practico de Coctelería. Seite 153. Bambu.
Refrescado. 40 grs. de Jeréz.
Se sirve e.n copa de 40 grs. de Vermouth seco.
90 gramos. 1 golpe de Bitter Orange.
1966 Oscar Haimo: Cocktail and Wine Digest. Seite 35. Bamboo Cocktail.
2 oz. Dry Sherry, 3/4 oz. Dry Vermouth
1 Dash Orang e Bitter. Stir with Ice & Strain.
1969 Mario Kardahi & Raul Echenique: El arte de la exquisitez y del buen beber. Seite 343. Bambú.
Refrescado. Servir en copa de 90 gramos.
40 gramos de Jerez,
40 ” ” Vermouth Seco,
1 golpe de Bitter Orange.
1971 Anonymus: Tropical Recipes. Standard Recipes. Bamboo Cocktail.
(Stir)
Cocktail Glass (Chill)
Mixing Glass, 2 Cubes Ice
1 Jigger DRY Vermouth
1 ” Sherry Wine
Stir well and strain
Twist over, do not drop
lemon peel
1972 Leo Cotton: Old Mr. Boston. Seite 5. Bamboo Cocktail.
1 1/2 oz. Sherry Wine
3/4 oz. Dry Vermouth
1 Dash Orange Bitters
Stir well with cracked ice and strain
into 3 oz. cocktail glass.
1972 Leo Cotton: Old Mr. Boston. Seite 33. East India Cocktail No. 2.
1 1/4 oz. Dry Vermouth
1 1/4 oz. Sherry Wine
1 Dash Orange Bitters
Stir well with cracked ice and strain
into 3 oz. cocktail glass.
1972 Leo Cotton: Old Mr. Seite 80. Reform Cocktail.
3/4 oz. Dry Vermouth
1 1/2 oz. Sherry Wine
1 Dash Orange Bitters
Stir well with cracked ice and strain
into 3 oz. cocktail glass. Serve with a
cherry.
1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 219. Bamboo Cocktail.
1 ounce dry sherry
1/2 ounce French vermouth
2 dashes orange bitters
2 drops Angostura bitters
Stir with ice cubes. Strain into chilled cocktail glass. Add a
green olive.
1973 Oscar Haimo: Cocktail and Wine Digest. Seite 35. Bamboo Cocktail.
2 oz. Dry Sherry, 3/4 oz. Dry Vermouth
1 dash Orange Bitters. Stir with Ice and Strain.
1976 Anonymus: International Guide to Drinks. Seite 44. Bamboo.
1⁄2 dry sherry
1⁄2 dry vermouth
Dash orange bitters
Twist lemon peel
Mixing glass
1976 Anonymus: International Guide to Drinks. Seite 128. Sherry Cocktail.
2 oz. medium dry Sherry
4 dashes orange bitters
1 oz. dry vermouth
Stir well.
Ice.
1976 Brian F. Rea – Brian’s Booze Guide. Seite 37. Bamboo.
Stir/strain into pre-chilled cocktail glass
1⁄2 ounces dry Sherry
1⁄2 ounces dry Vermouth
Dash of Angostura Bitters
Lemon twist
1976 Harry Craddock: The Savoy Cocktail Book. Seite 133. Reform Cocktail.
1 Dash Orange Bitters.
1/3 French Vermouth.
2/3 Sherry.
Stir well and strain into cocktail
glass. Add a cherry.
1976 Harry Craddock: The Savoy Cocktail Book. Seite 146. Sherry Cocktail.
4 Dashes Orange Bitters.
4 Dashes French Vermouth.
1 Glass Sherry.
Stir well and strain into
cocktail glass.
1977 Stan Jones: Jones’ Complete Barguide. Seite 213. Amour.
Cocktail Glass Stir
1-1/2 oz sherry
1-1/2 oz dry vermouth
1 dash Angostura bitters
Lemon twist
1977 Stan Jones: Jones’ Complete Barguide. Seite 218. Armour.
Cocktail Glass Stir
1-1/2 oz sherry
1-1/2 oz dry vermouth
1 dash orange bitters
1977 Stan Jones: Jones’ Complete Barguide. Seite 222. Bamboo.
Cocktail Glass Stir
1 oz dry sherry
1 oz sweet vermouth
1 dash Angostura bitters
1 dash orange bitters
Olive
1977 Stan Jones: Jones’ Complete Barguide. Seite 274. East India Cocktail.
Cocktail Glass Shake
1-3/4 oz brandy
1/4 oz pineapple juice
1/4 oz orange curaçao
1 dash Angostura bitters
(1/4 oz Jamaica rum optional)
Lemon twist, Cherry
Variation Stir
1-1/4 oz dry vermouth
1-1/4 oz sherry
1 dash orange bitters
1977 Stan Jones: Jones’ Complete Barguide. Seite 326. La Pirouette.
Cocktail Glass Stir
1-1/4 oz sherry
1-1/4 oz dry vermouth
1 dash orange bitters
1 dash Angostura bitters
Lemon twist
1977 Stan Jones: Jones’ Complete Barguide. Seite 380. Reform.
Cocktail Glass Stir
1-3/4 oz sherry
3/4 oz dry vermouth
1 dash orange bitters
Cherry
Angostura bitters &
orange peel optional
1977 Stan Jones: Jones’ Complete Barguide. Seite 398. Sherry Cocktail.
Cocktail Glass Stir
2 oz sherry
1/2 oz dry vermouth
2 dashes orange bitters
Variation
2-1/2 oz sherry
1 dash bitters
Orange peel
Variation
1-3/4 oz sherry
3/4 oz dry vermouth
Variation Shake
1 oz sherry
3/4 oz gin
3/4 oz lemon juice
2012 Tom Sandham: World’s Best Cocktails. Seite 269. Bamboo . 45 ml dry sherry; 45 ml sweet vermouth; 2 dashes Angostura bitters; 2 drops orange bitters; lemon zest to spritz.
2014 David Kaplan, Nick Fauchald, Alex Day: Death & Co. Seite 140. Bamboo. 1 1/2 ounces Bolin Blanc vermouth; 1 1/2 ounces Barbadillo Principe amontillado sherry; 1/2 teaspoon cane sugar syrup (2:1); 1 dash house orange bitters; 1 dash Angostura bitters; garnish: 1 lemon twist.
2014 Talia Baiocchi: Sherry. Seite 181. Bamboo. 1 1/2 ounces fino; 1 1/2 ounces dry vermouth; 1 teaspoon cane syrup (2:1); 2 dashes Angostura bitters; 2 dashes orange bitters; garnish: lemon peel.
2015 Duggan McDonnell: Drinking the devil’s acre. Seite 216. Bamboo Cocktail. 60 ml fino sherry; 30 ml French vermouth; 2 dashes orange bitters; 2 dashes aromatic bitters. Garnish: expressed orange peel.
2016 André Darlington & Tenaya Darlington: The New Cocktail Hour. Seite 51. Bamboo. 45 ml dry sherry (La Gitana); 22 ml white vermouth (Dolin Blanc); 15 ml white vermouth (Dolin); dash of orange bitters (Reagans’); garnish: orange twist.
2016 Brian Silva: Mixing in the Right Circles at Balthazar London. Seite 130. Bamboo Cocktail. 35 ml Martini Dry Vermouth; 25 ml fino sherry; orange peel; 3 drops Angostura bitters; garnish: olive.
2017 Dr. Adam Elmegirab: Book of Bitters. Seite 145. Bamboo. 45 ml fino sherry; 45 ml Noilly Prat vermouth; 1 dash Angostura bittera; 1 dash aromatic bitters (Angostura, The Bittter Truth Old Time or Orinoco bitters)
2017 Jim Meehan: Meehan’s Bartender Manual. Seite 175. Bamboo. 1,5 oz. Dolin blanc vermouth; 1,5 oz. Lustau palo cortado sherry; 2 dashes Angostura bitters; 1 dash Reagan’s bitters; garnish: 1 lemon twist.
2018 Alex Day, Nick Fauchald, David Kaplan: Cocktail Codex. Seite 91. Bamboo. 1 1/2 ounces Lustau Los Arcos Amontillado Sherry; 3/4 ounce Dolin blanc vermouth; 3/4 ounce Dolin dry vermouth; 2 dashes House Orange Bitters; garnish: 1 lemon twist.
explicit capitulum
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