Recommended Difford's Guide modern web export by Difford's Guide (2016) — Difford's Guide modern source record
| 40 ml | Vanilla vodka — {"raw_name": "Vanilla vodka", "raw_measure": "40 ml Vanilla vodka", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 10 ml | Caramel liqueur — {"raw_name": "Caramel liqueur", "raw_measure": "10 ml Caramel liqueur", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 0.5 whole | egg yolk — {"raw_name": "Egg yolk", "raw_measure": "1⁄2 fresh Egg yolk", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 15 ml | Licor 43 — {"raw_name": "Licor 43", "raw_measure": "15 ml Licor 43", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 20 ml | Whipping cream — {"raw_name": "Whipping cream", "raw_measure": "20 ml Whipping cream", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
- Select and pre-chill a COUPE GLASS.
- Prepare cinnamon powder for garnish.
- SHAKE all ingredients with ice and strain back into shaker.
- DRY SHAKE (without ice).
- FINE STRAIN into chilled glass.
- Dust with cinnamon powder.
Garnish: Prepare cinnamon powder for garnish.
Ice: ice
{"date_published": "2016-07-25 14:45:06", "source_url": "https://www.diffordsguide.com/cocktails/recipe/488/creme-brulee-cocktail", "image_url": "https://cdn.diffordsguide.com/cocktail/7OvXlA/square/0/512x512.webp?v=1737701573"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.