Bamboo (cocktail)

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The bamboo is an alcoholic cocktail made from sherry , vermouth and various bitters .

history

The creation of the Bamboos is attributed to the bartender Louis Eppinger - who is considered one of the fathers of Japanese bartending. Accordingly, the drink was first mixed by Eppinger in the 1890s in the Grand Hotel in Yokohama .

At least the year must be questioned. Accordingly, Eppinger initially worked in San Francisco and Portland and actually came to Yokohama in 1889, where he is said to have mixed the drink for the first time one or two years later. A book published in 1908 also lists him as the author. However, the drink was already mentioned three years before Eppinger's arrival in Yokohama in the Western Kansas World :

“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'. "

“A new and insidious drink has been introduced by some English people and is becoming popular in New York bars. It consists of three parts sherry and one part vermouth and is called 'bamboo'. "

- oA : Western Kansas World, p. 2.

While the origin of the drink can therefore be dated to the mid-1880s with a high degree of probability, the attribution to Eppinger is uncertain, but probable. More than a decade later, around 1901, the cocktail became known in the United States and was sold as a pre-mix drink, among other things, in the book Stuart's fancy drinks and How to Mix them from 1904 then also mentioned in a book about cocktails.

There are different explanations for the name of the cocktail. This may be due to its color.

Preparation and variations

While it is sometimes recommended to use equal proportions of sherry and vermouth in the preparation and older recipes suggest a ratio of 2: 1, the original recipe calls for a mixing ratio of sherry and vermouth of 3: 1. These are placed in a mixing glass with ice together with 2 Dashes Orange Bitters and stirred. In some recipes, the addition of 2 Dashes Angostura Bitter is also recommended.

The Bamboo thus resembles another sherry-based cocktail, the Adonis , and is sometimes interpreted as a modification of this. However, since the latter first appears in Jacques Straub's book The Complete Manual of Mixing Drinks from 1913 and thus more than 20 years later, the bamboo is believed to be the first cocktail based on sherry and vermouth. The difference is that the Bamboo uses dry vermouth, while the Adonis calls for sweet vermouth. The Dashes Angostura Bitter, which is sometimes used in Bamboo, also distinguish it from the Adonis. The drink is also known by other names, including Amour , East Indian Cocktail , Golden Bell and La Pirouette .

The addition of other ingredients creates variants of the bamboo. For example, the Brazil Cocktail , in which absinthe is added, the Coronation Cocktail , in which Maraschino is added, or the Greenbriar Cocktail , in which the bamboo is complemented with peach bitters and mint.

Individual evidence

  1. ↑ a b c d Nicholas Coldicott: Bamboo: Japan's sherry amour . In: japantimes.co.jp (English) . Retrieved January 6, 2018.
  2. ↑ a b c d e o.A .: Bamboo . In: punchdrink.com (English) . Retrieved January 6, 2018.
  3. ↑ a b Simon Difford: The Bamboo Cocktail - history, recipes & pseudonyms . In: Difford's Guide . Retrieved January 6, 2018.
  4. ↑ LA herald: Prominent Hotel Man dies in Yokohama. Los Angeles herald v. June 17, 1908, p. 5. Available at chronoclingamerica (English).
  5. ↑ a b Boothby, William: The World's Drinks and How to Mix them. San Francisco (1908), p. 22.
  6. ^ Western Kansas World: A new and insiduous drink. Western Kansas World v. September 11, 1886, p. 2. Available at chronoclingamerica (English).
  7. ↑ Stuart, Thomas: Stuart's fancy drinks and How to Mix them. Excelsior Publishing House, New York (1904), p. 131.
  8. ↑ a b c d Armin Zimmermann: Bamboo Cocktail . In: bar-vademecum.de . September 25, 2016. Retrieved January 6, 2018.
  9. ^ A b Straub, Jacques: The Complete Manual of Mixing Drinks. R. Francis Welsh Publishing Co, Chicago (1913), p. 9.