Recommended Difford's Guide modern web export by Difford's Guide (2020) — Difford's Guide modern source record
| 20 ml | lime juice — {"raw_name": "Lime juice", "raw_measure": "20 ml Lime juice", "parse_status": "parsed", "mapping_status": "exact_existing"} | acid |
| 45 ml | Mezcal — {"raw_name": "Mezcal", "raw_measure": "45 ml Mezcal", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 15 ml | Aromatic bitters — {"raw_name": "Aromatic bitters", "raw_measure": "15 ml Aromatic bitters", "parse_status": "parsed", "mapping_status": "exact_existing"} | bitter |
| 20 ml | Orgeat syrup — {"raw_name": "Orgeat syrup", "raw_measure": "20 ml Orgeat syrup", "parse_status": "parsed", "mapping_status": "exact_existing"} | sweetener |
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of lime slice wheel (preferably dehydrated)..
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
- Garnish with (dehydrated) lime wheel floated on surface.
Garnish: Prepare garnish of lime slice wheel (preferably dehydrated).. Garnish with (dehydrated) lime wheel floated on surface.
Ice: ice
{"date_published": "2020-09-02 06:30:55", "source_url": "https://www.diffordsguide.com/cocktails/recipe/5800/port-of-spain-by-dominic-alling", "image_url": "https://cdn.diffordsguide.com/cocktail/Ov3GDR/square/0/512x512.webp?v=1737701605"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.