“Bar Maruume in western Tokyo’s Futako Tamagawa district used one part oloroso, three parts vermouth, served in a champagne flute. It was an interesting twist on the classic recipe. And by interesting, I mean bad. Bamboos are elegant, bracing drinks, great as aperitifs or paired with light food. Maruume’s creation was so rich that it overwhelmed the figs that came with it.
Ginza’s Bar High Five used just a dash of oloroso with a base of fino. If Eppinger had thought of this, he would surely have written the recipe this way.”
Bamboo: Japan’s sherry amour
The Japan Times, 26 June, 2009
“Bar Maruume in western Tokyo’s Futako Tamagawa district used one part oloroso, three parts vermouth, served in a champagne flute. It was an interesting twist on the classic recipe. And by interesting, I mean bad. Bamboos are elegant, bracing drinks, great as aperitifs or paired with light food. Maruume’s creation was so rich that it overwhelmed the figs that came with it.
Ginza’s Bar High Five used just a dash of oloroso with a base of fino. If Eppinger had thought of this, he would surely have written the recipe this way.”
Photos: Will Robb