Recommended Difford's Guide modern web export by Difford's Guide (2019) — Difford's Guide modern source record
| 55 ml | Cacao spiced rum — {"raw_name": "Cacao spiced rum", "raw_measure": "55 ml Cacao spiced rum", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 12.5 ml | Rosso/sweet vermouth — {"raw_name": "Rosso/sweet vermouth", "raw_measure": "12.5 ml Rosso/sweet vermouth", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 5 dash | Citric acid (10%) solution — {"raw_name": "Citric acid (10%) solution", "raw_measure": "5 drop Citric acid (10%) solution", "parse_status": "parsed", "mapping_status": "unresolved"} | other |
| 10 ml | Dark crème de cacao — {"raw_name": "Dark crème de cacao", "raw_measure": "10 ml Dark crème de cacao", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 1 | salt — {"raw_name": "Salt", "raw_measure": "1 pinch Salt", "parse_status": "partial", "mapping_status": "exact_existing"} | other |
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of black olive.
- STIR all ingredients with ice.
- FINE STRAIN into chilled glass.
Garnish: Prepare garnish of black olive.
Ice: ice
{"date_published": "2019-10-05 12:23:32", "source_url": "https://www.diffordsguide.com/cocktails/recipe/4870/el-patron", "image_url": "https://cdn.diffordsguide.com/cocktail/rWWwPr/square/0/512x512.webp?v=1737701601"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.