About the Bamboo cocktail

The Bamboo is a refined, low-ABV cocktail that first appeared in the 1890s, credited to German bartender Louis Eppinger during his tenure at the Grand Hotel in Yokohama, Japan.

Seeking to create a lighter drink for his international clientele, Eppinger combined dry sherry and dry vermouth with bitters.

The result was an elegant aperitif that showcased the complexity of fortified wines rather than spirits.

The Bamboo quickly became a global favorite among those who wanted sophistication without the higher proof of whiskey or gin-based drinks.

What Makes the Bamboo Cocktail Special

The Bamboo is unique in that it’s spirit-free—built entirely on fortified wines and bitters. Sherry contributes nutty, saline depth, while dry vermouth adds herbal crispness.

Orange and Angostura bitters bring balance, lifting the drink with subtle spice and citrus.

It’s dry, refreshing, and endlessly sippable, making it one of the best pre-dinner cocktails for those who appreciate nuance without intensity.

Spirit Swaps and Food Pairings

• Swaps: Fino sherry makes for a bone-dry version, while amontillado adds more richness.

  • Vermouth blanc can be used for a slightly sweeter profile.

• Pairings: The Bamboo pairs beautifully with seafood, charcuterie, olives, salted nuts, and light cheeses.

  • Its dryness and subtle salinity also make it a natural companion for sushi.

Closing Thoughts

The Bamboo is a cocktail that exemplifies elegance through restraint.

With its simple blend of sherry, vermouth, and bitters, it delivers sophistication, history, and refreshment in every sip.