The Bamboo Cocktail: A Zen Elixir

Ingredients

1 1/2 ounces fino sherry
1 1/2 ounces dry vermouth
1 1/2 teaspoons rich simple syrup
2 dashes angostura bitters
2 dashes orange bitters
Garnish with a lemon twist

Directions

Stir all ingredients with ice.
Strain into a chilled cocktail glass.
Garnish with a lemon twist.

A Zen Elixir

The Bamboo cocktail—a fluid Zen kōan—balances simplicity and intricacy, ethereal yet intoxicating. Blending sherry and vermouth, this entrancing libation teaches us that the road to happiness need not be paved with distillate. Like bamboo itself, which bends under winter snow only to stand upright in spring, the Bamboo Cocktail adapts.

The Arrival in Japan

When Commodore Perry sailed his warships into Tokyo Bay in 1854, cocktails were surely the last thing on startled Japanese minds. Japan had been isolated, with its sole point of contact being the trading entrepôt of Dejima—a tiny island inhabited exclusively by Dutchmen. But the arrival of the US Navy shook things up, and a cocktail or two got sunk in the process.

Louis Eppinger's Creation

Louis Eppinger, a German-born bartender contemporary to Jerry Thomas and William "Cocktail Bill" Boothby, found himself in Yokohama in 1889. At The Grand Hotel, he introduced the Bamboo Cocktail as a house specialty. Easy-drinking yet flavorsome, Eppinger's creation softens the chiseled astringency of sherry with vermouth's lightly sweet aromatics.

The Japanese Embrace

The Bamboo Cocktail remains a mainstay of Japanese bars, little known outside its native land. While not exactly fashionable, it enjoys excellent health in Japan despite vanishing from America. The Japanese stick closely to the traditional formula, while others experiment and generally sweeten the drink.

The Enlightened Sip

Whether you're in a Tokyo bar or your own contemplative space, raise your glass to the Bamboo—a sip that whispers ancient wisdom and embraces the present moment.

Best before dinner, where its bitter-bright edge opens the palate. 🍸🫒✨

Cezzi's