Bamboo Slushy by Natasha David

To celebrate this beautiful box we need the perfect panda potion. When pandas head out on the town, there’s really only one cocktail they ever order – the Bamboo. The Bamboo is the most classic of all sherry cocktails, made with just sherry and vermouth, like a sherry martini. It’s closely related to the Adonis cocktail, which is also sherry and vermouth. While the Adonis has sweet sherry, the Bamboo historically has dry. Of course, numerous ratios, combinations of sweet and dry sherry, and variations exist and continue to be developed. The provenance of the Bamboo is somewhat obscure, being ascribed to “an Englishman” who introduced it to the New York bar scene in an 1886 American newspaper. The man who popularized it, however, can be found in “The World’s Drinks and How to Mix Them”, by William T. “Cocktail” Boothby, 1908, wherein he references one Louis Eppinger of the Grand Hotel in Yokohama, Japan. It’s fitting that we are using this cocktail to toast another fine Japanese creation. Eppinger was a well known German bartender who made his fame in San Francisco, and was hired to bring American cocktail culture to the newly opened Japanese hotel in 1889. The Japanese went on to evolve the cocktail craft within their own culture, and have been doing so ever since. They were never affected by Prohibition, and arguably have a richer and more developed history than our own.

The Bamboo never had it so good

The Bamboo is also the secret handshake of the bar industry. The main ingredients are still a bit obscure to most Americans, but also readily available in a wealth of variety and quality nowadays. This allows for a lot of playfulness, knowledge and prowess to be expressed by those in the know. It’s also a low abv drink, having less alcohol than a typical cocktail, which is also appealing to professionals and novices alike who appreciate the flavors and culinary craft over the proof. Here’s a vibrant and unusual Bamboo variation from Natasha David, Imbibe Magazine’s Bartender of the Year and proprietor of Nitecap in New York City. Her cocktails are whimsical, creative and delicious - just like Kakuda's creations. This one is described as a cross between a Bamboo and a fruit smoothie. It’s absolutely perfect for a warm afternoon and will make you fall in love with sherry. Now, I’m off for a nap – cheers!

Boxes and Bambooze

Bamboozicle Slushy by Natasha David

1 ½ oz Amontillado sherry

¾ oz blanc vermouth

¾ oz dry vermouth (I used Cocchi Americano instead)

¼ oz banana rum

¾ oz fresh orange juice

½ oz strawberry puree (use two large strawberries)

1 oz simple syrup

1 oz water

½ cup ice

Blend all ingredients together until smooth. Festive garnish of choice.

For other cocktails by Natasha David:

Treasure Chest

Exit Strategy