Tuesday, January 7, 2020

bamboo flip

1 1/4 oz Fino Sherry (Lustau)
1 1/4 oz Dry Vermouth (Noilly Prat)
1/2 oz Simple Syrup
1 dash Angostura Bitters
1 dash Orange Bitters (Regan's)
1 Whole Egg

Shake once without ice and once with ice, strain into a cocktail coupe, and garnish with freshly grated nutmeg.
After reading about a Fino Flip, I was tempted to make that style of Sherry Flip (I have had ones with other sherry types). Instead, my mind drifted to the Bamboo Cocktail, and I wondered what a Bamboo Flip would be like? Once assembled, it met the nose with nutmeg and a savory wine note from the Fino and perhaps the vermouth. Next, a creamy and clean sip was followed by a sake-like swallow with a hint of orange, spice, and herbal accents. The rice wine flavor seemed to tie back into the 1890s Japanese origins of the Bamboo Cocktail at the Grand Hotel in Yokohama.

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