Bocado image

Serve in

a Coupe glass...
1⅓ fl oz Bacardi Ocho Anos
fl oz Giffard Banane du Brésil
fl oz Noilly Prat Extra Dry
fl oz Palo cortado sherry
3 drop *Special ingredient #1 (see below)
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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.


Float 3 drops rosemary oil


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.

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