Bamboo Flip
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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? Creamy and clean with a hint of orange, spice, and herbal notes was the answer. The rice wine flavor on the swallow seemed to tie back into the 1890s Japanese origins of the Bamboo Cocktail at the Grand Hotel in Yokohama.

Ingredients
  • 1 1/4 oz Fino Sherry
  • 1 1/4 oz Dry Vermouth
  • 1/2 oz Simple Syrup
  • 1 dash Angostura Bitters
  • 1 dash Orange Bitters
  • 2 hojitas Hierbabuena1 Whole Egg
Elaboration

Shake once without ice and once with ice, strain into a cocktail coupe, and garnish with freshly grated nutmeg.

Serving

Pairing Fino with food

It is an ideal aperitif wine and goes well with all types of tapa, especially olives, nuts and Iberian cured ham.

Its low acetic acid content combines exceptionally well with dishes of marked acidity (vinaigrette salads, marinades, etc.) as well as with cold soups (gazpacho, ajo blanco, etc.).

Fino tips
Always served chilled

Use an ice bucket with both ice and water to serve chilled between 6º & 8º C.

Perfect for Tapas

It adapts perfectly to a diverse range of salty and intense flavours.

Style of Glass

In traditional wide-rimmed catavinos, or in white wine glasses.

Analytic data
  • Alcoholic content between 15 y 18% vol. (generally, 15% vol.)
  • Sugar < 5 gr. / litre (usually < 1 gr. / litre)
  • Total Acidity (tartaric) 3 - 5 gr. / litre
  • Volatile Acidity (acetic) <0,25 gr. / litre
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Cocktails

Cream Mojito

Frozen Rebujito

Bamboo Flip