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 |
| 5 dash | Chocolate bitters — {"raw_name": "Chocolate bitters", "raw_measure": "5 drop Chocolate bitters", "parse_status": "parsed", "mapping_status": "exact_existing"} | bitter |
| 10 ml | Espresso coffee (hot) — {"raw_name": "Espresso coffee (hot)", "raw_measure": "10 ml Espresso coffee (hot)", "parse_status": "parsed", "mapping_status": "exact_existing"} | dilution |
| 1 whole | cube Sugar cube — {"raw_name": "cube Sugar cube", "raw_measure": "1 cube Sugar cube", "parse_status": "parsed", "mapping_status": "exact_existing"} | sweetener |
| 5 ml | Gingerbread sugar syrup — {"raw_name": "Gingerbread sugar syrup", "raw_measure": "5 ml Gingerbread sugar syrup", "parse_status": "parsed", "mapping_status": "exact_existing"} | sweetener |
- Soak sugar cube with chocolate bitters and coffee
- MUDDLE cube and STIR until sugar dissolved
- Add other ingredients along with ice and STIR
- Top with more ice and serve.
Ice: ice
{"date_published": "2020-07-03 13:23:54", "source_url": "https://www.diffordsguide.com/cocktails/recipe/5292/cafe-colonial", "image_url": "https://cdn.diffordsguide.com/cocktail/rygNJR/square/0/512x512.webp?v=1737701604"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.