Recommended Difford's Guide modern web export by Difford's Guide (2017) — Difford's Guide modern source record
| 1.25 ml | Absinthe — {"raw_name": "Absinthe", "raw_measure": "1.25 ml Absinthe", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 60 ml | gin — {"raw_name": "Gin", "raw_measure": "60 ml Gin", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 1.25 ml | creme de violette — {"raw_name": "Crème de violette", "raw_measure": "1.25 ml Crème de violette", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 20 ml | dry vermouth — {"raw_name": "Dry vermouth", "raw_measure": "20 ml Dry vermouth", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of lemon zest twist.
- STIR all ingredients with ice.
- FINE STRAIN into chilled glass.
- EXPRESS lemon zest twist over the cocktail and use as garnish.
Garnish: Prepare garnish of lemon zest twist. EXPRESS lemon zest twist over the cocktail and use as garnish.
Ice: ice
{"date_published": "2017-01-06 14:09:42", "source_url": "https://www.diffordsguide.com/cocktails/recipe/532/the-atty-cocktail", "image_url": "https://cdn.diffordsguide.com/cocktail/Gre50r/square/0/512x512.webp?v=1737701573"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.