Serve in aCoupe glass
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.)
Note: James' original recipes calls for Noilly Prat as the dry vermouth.
|1 1⁄3 fl oz||Bacardi 8 year old rum|
|2⁄5 fl oz||Giffard Banane du Brésil|
|1⁄3 fl oz||Noilly Prat Extra Dry|
|1⁄3 fl oz||Palo cortado sherry|
|3 drop||*Special ingredient #1 (see above)|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
James Irvine 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.”
Australian BACARDÍ LEGACY 2018 winning cocktail by James Irvine, The Swillhouse Group, Sydney.