Bamboo

Fino or Amontillado sherry will work best here. In terms of vermouth, it is customary to use French vermouth to make this drink.

Acclaimed Bartender Joaquín Simó version of this recipe includes a small amount of rich simple syrup and a reduced quantity of Angostura bitters to lend a bit of sweetness and improve the drink's texture.

Most recipes use an equal amount of Angostura and orange bitters (either 1 or 2 dashes). Angostura bitters can be overpowering, so feel free to experiment on which version of the drink you like best.

If you find this to be too dry, you can try swapping the dry vermouth for blanc vermouth.

Some Japanese bartenders insist that this drink should be rolled, not stirred, in order to introduce more airiness into the sherry.

The Bamboo cocktail was created in the latter half of the 19th Century (likely between 1870-1890) and is generally attributed to Louis Eppinger, a German bartender who grew up in the United States and bartender across the country, particularly in the West Coast.

Eppinger is widely considered the father of cocktail culture in Japan. He managed the Grand Hotel's bar in Yokohama from 1890 to 1907. It is in this bar that the Bamboo's popularity exploded and it saw a greater interest back in the States.

The Bamboo is very similar to an Adonis, created around the same time in the Waldorf-Astoria Hotel in New York. Given its similarity, it wouldn't be farfetched to make a connection between the two, with one possibly inspiring the creation of the other.