A random article I stumbled across describes a Basque twist on a classic cocktail. The Bamboo, created by German bartender Louis Eppinger possibly in the mid-1800s in San Francisco if not a bit later in Japan, consists of “equal measures of dry vermouth and dry sherry, plus a couple dashes of bitters.” Brooklyn’s Bar Vinazo has created a new version that adds a bit of Basque flavor. As Mary Anne Porto describes, the Basque Bamboo adds Basque cider to the mix. The co-owner of Bar Vinazo, Joe Campanale “describes it as a cross between the Martini-like classic and a spritz, and it shares the sensibilities of both: It inhabits the casual air of aperitivo, now with a light jacket.” Something to try out!