Recommended Difford's Guide modern web export by Difford's Guide (2019) — Difford's Guide modern source record
| 30 ml | Cognac brandy — {"raw_name": "Cognac (brandy)", "raw_measure": "30 ml Cognac (brandy)", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 1 dash | orange bitters — {"raw_name": "Orange bitters", "raw_measure": "1 dash Orange bitters", "parse_status": "parsed", "mapping_status": "exact_existing"} | bitter |
| 30 ml | dry vermouth — {"raw_name": "Dry vermouth", "raw_measure": "30 ml Dry vermouth", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 30 ml | Grand Marnier — {"raw_name": "Grand Marnier", "raw_measure": "30 ml Grand Marnier", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of lemon (or orange) zest twist.
- STIR all ingredients with ice.
- FINE STRAIN into chilled glass.
- Express lemon (or orange) zest twist over cocktail and use as garnish.
Garnish: Prepare garnish of lemon (or orange) zest twist. Express lemon (or orange) zest twist over cocktail and use as garnish.
Ice: ice
{"date_published": "2019-12-11 11:37:36", "source_url": "https://www.diffordsguide.com/cocktails/recipe/4912/burnt-fuselage", "image_url": "https://cdn.diffordsguide.com/cocktail/Oz2dDO/square/0/512x512.webp?v=1737701601"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.