A New and Improved Bamboo

A cocktail garnished with a leaf on top.
Bamboo. Photo courtesy of Brush Sushi Izakaya.

What do you get when a perfectionist bartender spends months tweaking his version of a classic drink? Here, Jeff Banks of Brush Sushi Izakaya (Decatur, Georgia) shares his version of the ideal Bamboo, in which maderized La Quintinye Blanc provides the balance needed for an improved take on a classic.

To create his Bamboo, Banks places the peels of one whole lemon into the blanc vermouth. Using what he calls a “sakuzzi” (sake warmer), he heats the bottle for one hour. The vermouth is then mixed with Jose Ramon fino sherry, a dash of Angostura, a dash of orange bitters and a barspoon of simple syrup to add weight.


  • 112 ounce La Quintinye Blanc Vermouth, maderized with the peel of one lemon
  • 112 ounce Jose Ramon fino sherry
  • 12 ounce simple syrup
  • 1 dash orange bitters
  • 1 dash Angostura bitters


Pour all ingredients into mixing glass filled with ice. Stir until thoroughly chilled. Strain and pour into chilled coupe glass.

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