Recommended Difford's Guide modern web export by Difford's Guide (2020) — Difford's Guide modern source record
| 60 ml | Cacao spiced rum — {"raw_name": "Cacao spiced rum", "raw_measure": "60 ml Cacao spiced rum", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 15 ml | Dark crème de cacao — {"raw_name": "Dark crème de cacao", "raw_measure": "15 ml Dark crème de cacao", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 22.5 ml | Tawny port — {"raw_name": "Tawny port", "raw_measure": "22.5 ml Tawny port", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 15 ml | Whipping cream — {"raw_name": "Whipping cream", "raw_measure": "15 ml Whipping cream", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of dust with nutmeg.
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
Garnish: Prepare garnish of dust with nutmeg.
Ice: ice
{"date_published": "2020-03-27 15:48:01", "source_url": "https://www.diffordsguide.com/cocktails/recipe/5004/black-hotel", "image_url": "https://cdn.diffordsguide.com/cocktail/rygMNR/square/0/512x512.webp?v=1737701602"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.