Recommended Difford's Guide modern web export by Difford's Guide (2019) — Difford's Guide modern source record
| 40 ml | Cacao spiced rum — {"raw_name": "Cacao spiced rum", "raw_measure": "40 ml Cacao spiced rum", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 6 dash | Chocolate bitters — {"raw_name": "Chocolate bitters", "raw_measure": "6 drop Chocolate bitters", "parse_status": "parsed", "mapping_status": "exact_existing"} | bitter |
| 30 ml | Espresso coffee (hot) — {"raw_name": "Espresso coffee (hot)", "raw_measure": "30 ml Espresso coffee (hot)", "parse_status": "parsed", "mapping_status": "exact_existing"} | dilution |
| 10 ml | Pedro Ximénez sherry — {"raw_name": "Pedro Ximénez sherry", "raw_measure": "10 ml Pedro Ximénez sherry", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 5 ml | Kuromitsu sugar — {"raw_name": "Kuromitsu sugar", "raw_measure": "5 ml Kuromitsu sugar", "parse_status": "parsed", "mapping_status": "new_raw"} | sweetener |
- Select and pre-chill a COUPE GLASS.
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
Ice: ice
{"date_published": "2019-11-08 15:07:23", "source_url": "https://www.diffordsguide.com/cocktails/recipe/4887/black-espresso", "image_url": "https://cdn.diffordsguide.com/cocktail/AqWJ3O/square/0/512x512.webp?v=1737701601"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.