Recommended Difford's Guide modern web export by Difford's Guide (2020) — 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 whole | Roasted coffee beans — {"raw_name": "Roasted coffee beans", "raw_measure": "6 whole Roasted coffee beans", "parse_status": "parsed", "mapping_status": "exact_existing"} | dilution |
| 2.5 ml | Mint fernet amaro — {"raw_name": "Mint fernet amaro", "raw_measure": "2.5 ml Mint fernet amaro", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 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 |
- Select and pre-chill an OLD-FASHIONED GLASS.
- Prepare garnish of orange and lime zest twists.
- STIR all ingredients with ice.
- STRAIN into ice-filled glass (preferably over a large cube or chunk of block ice).
Garnish: Prepare garnish of orange and lime zest twists.
Ice: ice
{"date_published": "2020-04-22 15:01:40", "source_url": "https://www.diffordsguide.com/cocktails/recipe/5053/back-to-black", "image_url": "https://cdn.diffordsguide.com/cocktail/RJ2gER/square/0/512x512.webp?v=1737701602"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.