Recommended Difford's Guide modern web export by Difford's Guide (2018) — Difford's Guide modern source record
| 10 ml | lemon juice — {"raw_name": "Lemon juice", "raw_measure": "10 ml Lemon juice", "parse_status": "parsed", "mapping_status": "exact_existing"} | acid |
| 30 ml | Cognac brandy — {"raw_name": "Cognac (brandy)", "raw_measure": "30 ml Cognac (brandy)", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 30 ml | Orange curacao — {"raw_name": "Orange Curaçao", "raw_measure": "30 ml Orange Curaçao", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 1 whole | Egg (white and yolk) — {"raw_name": "Egg (white and yolk)", "raw_measure": "1 whole Egg (white and yolk)", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 5 ml | Sugar syrup (2:1) — {"raw_name": "Sugar syrup (2:1)", "raw_measure": "5 ml Sugar syrup (2:1)", "parse_status": "parsed", "mapping_status": "exact_existing"} | sweetener |
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of float 3 small dashes Angostura bitters on surface of drink.
- SHAKE all ingredients with ice and strain back into shaker.
- DRY SHAKE (without ice).
- FINE STRAIN into chilled glass.
Garnish: Prepare garnish of float 3 small dashes Angostura bitters on surface of drink.
Ice: ice
{"date_published": "2018-09-14 06:36:57", "source_url": "https://www.diffordsguide.com/cocktails/recipe/4594/egg-sour", "image_url": "/assets/images/themes/default_v5/cocktails/pixelated.jpg"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.