Recommended Difford's Guide modern web export by Difford's Guide (2019) — Difford's Guide modern source record
| 30 ml | lemon juice — {"raw_name": "Lemon juice", "raw_measure": "30 ml Lemon juice", "parse_status": "parsed", "mapping_status": "exact_existing"} | acid |
| 45 ml | Light white rum — {"raw_name": "Light white rum", "raw_measure": "45 ml Light white rum", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 15 ml | OP high ester aged pot still rum — {"raw_name": "OP high ester aged pot still rum", "raw_measure": "15 ml OP high ester aged pot still rum", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 15 ml | Egg white (pasteurised) — {"raw_name": "Egg white (pasteurised)", "raw_measure": "15 ml Egg white (pasteurised)", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 15 ml | Sugar syrup (2:1) — {"raw_name": "Sugar syrup (2:1)", "raw_measure": "15 ml Sugar syrup (2:1)", "parse_status": "parsed", "mapping_status": "exact_existing"} | sweetener |
- SHAKE first 4 ingredients with ice and strain back into shaker
- DRY SHAKE (without ice) and fine strain into ice-filled glass
- FLOAT pot still rum.
Ice: ice
{"date_published": "2019-11-15 10:10:31", "source_url": "https://www.diffordsguide.com/cocktails/recipe/4890/rum-dum-sour", "image_url": "https://cdn.diffordsguide.com/cocktail/RYlnDO/square/0/512x512.webp?v=1737701601"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.