I don’t know much about the history of what was used, but I find this very interesting and I figured I’d chime in here with how we build these at our bar in 2021.
For both the Adonis and the Bamboo, we do 50/50 with a couple dashes of orange bitters
Our Adonis uses Fino Sherry and Vermouth di Torino (Bordiga) while our Bamboo uses Manzanilla Sherry and Chambery Blanc Vermouth (C. Comoz)
Orange peel on the Adonis
Olive and lemon twist on the Bamboo
-Miles