| 1 1/3 fl oz | Bacardi 8 year old rum |
| 5/12 fl oz | Giffard Banane du Brésil liqueur |
| 1/3 fl oz | Strucchi Dry Vermouth |
| 1/3 fl oz | Lustau Palo Cortado Península Sherry |
| 3 drop | *Special ingredient #1 (see above) |
Read about cocktail measures and measuring.
Garnish:
Float 3 drops rosemary oil
How to make:
Method: STIR all ingredients with ice and strain into chilled glass over a chunk of block ice.
Special ingredient #1: Rosemary oil (1:1 Rosemary stalks to a high-quality olive oil, left at room temperature for 24 hours.)
Allergens:
Recipe contains the following allergens:
- Strucchi Dry Vermouth – Sulphur Dioxide/Sulphites
- Lustau Palo Cortado Península Sherry – Sulphur Dioxide/Sulphites
History:
Australian BACARDÍ LEGACY 2018 winning cocktail by James Irvine, The Swillhouse Group, Sydney. (James' original recipes calls for Noilly Prat as the dry vermouth.) James says of his drink, "Bocado is a legacy for the industry that has given me so much. It pays homage to those, past, present and future, who live this legacy: the creators, innovators and trailblazers. Bocado is a legacy built for an industry, by an industry."
Nutrition:
One serving of Bocado contains 175 calories.
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