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.