1 1/2 oz Dolin Dry Vermouth
1 dash Angostura Bitters
1 dash Angostura Orange Bitters
Stir with ice and strain into a cocktail glass. Twist a lemon peel over the top and discard.
When we put a "Low Octane" section on the Loyal Nine cocktail menu, I was asked for the recipe to a preprandial drink that got raved about from the few guests that I served it to. That cocktail was a riff on the classic Bamboo that utilized dry madeira instead of dry sherry. While most Bamboos are fino-based, I prefer mine with an amontillado or oloroso sherry, so swapping to a dry madeira like Sercial seemed like a decent substitution to my palate. For a name, we started riffing on bamboo-like names. I did suggest Cattail, but that name had already been taken. Since the menu needed to be printed for the evening, I opted for the best suggestion of the moment -- the "Not a Weed." Punting on the name did not pay off, and changing the name to another reed-like plant, namely the Zebratail, increased this aperitif's sales. Zebratail also made a little of sense since the island of Madeira is right off the coast of Africa.