{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"<iframe src=\"https://embed.acast.com/$/612e552895f9ec00136d5a16/61b11d9437bdc000126804e4?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"The Bamboo","thumbnail_width":200,"thumbnail_height":200,"thumbnail_url":"https://open-images.acast.com/shows/612e552895f9ec00136d5a16/1630594720502-92dfe195fdc7691aa03fd690aa99d64c.jpeg?height=200","description":"<p>For a century old cocktail, many aspects of The Bamboo make it a decidedly on-trend drink in today’s landscape. The Bamboo eschews a base spirit in favor of industry darling sherry, which also allows it to arrive with a lower alcohol content. To walk us through the complex, stirred blend of Spanish wine, vermouth, and bitters, we’re joined today by Alex Day, one of the partners of Death &amp; Co. Listen on (or read below) to discover Alex’s Bamboo recipe. And don’t forget to subscribe!&nbsp;</p><p>&nbsp;</p><p><strong>Alex Day’s Bamboo Recipe</strong>&nbsp;</p><p>&nbsp;</p><p><strong>Ingredients&nbsp;</strong></p><ul><li>1 ½ ounces Amontillado sherry&nbsp;</li><li>¾ ounce blanc vermouth&nbsp;</li><li>¾ ounce dry vermouth&nbsp;</li><li>1 dash of orange bitters&nbsp;</li><li>Garnish: lemon twist&nbsp;</li></ul><p><br></p><p><strong>Directions</strong>&nbsp;</p><ol><li>Add all ingredients to a mixing glass filled with ice and stir until chilled. Ideally the sherry and vermouths will be fridge cold prior to mixing, and stirring should take around two-thirds of the amount used to mix higher-ABV cocktails, such as the Martini.&nbsp;</li><li>Strain into a cocktail glass and garnish with a lemon twist.&nbsp;</li></ol><p><br></p>","author_name":"VinePair"}