Recommended Difford's Guide modern web export by Difford's Guide (2020) — Difford's Guide modern source record
| 50 ml | Cacao spiced rum — {"raw_name": "Cacao spiced rum", "raw_measure": "50 ml Cacao spiced rum", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 2 dash | orange bitters — {"raw_name": "Orange bitters", "raw_measure": "2 dash Orange bitters", "parse_status": "parsed", "mapping_status": "exact_existing"} | bitter |
| 15 ml | Chilled water — {"raw_name": "Chilled water", "raw_measure": "15 ml Chilled water", "parse_status": "parsed", "mapping_status": "exact_existing"} | dilution |
| 10 whole | gram Ground coffee — {"raw_name": "gram Ground coffee", "raw_measure": "10 gram Ground coffee", "parse_status": "parsed", "mapping_status": "new_raw"} | dilution |
| 15 ml | Sugar syrup (2:1) — {"raw_name": "Sugar syrup (2:1)", "raw_measure": "15 ml Sugar syrup (2:1)", "parse_status": "parsed", "mapping_status": "exact_existing"} | sweetener |
- Select a CUP.
- Prepare garnish of lemon zest twist.
- Combine all ingredients in a frozen tumbler glass and stir to integrate ground coffee. (Vasilis Kyritsis specifies Colombia coffee as this 'gives more acid notes with floral and fruit aftertaste). If you don't have scales to hand then 10 gram of ground coffee has a volume of approx. 30ml in an Easy Jigger.
- Moisten filter paper in a Hario V60 dripper or similar and place over chilled cup. Pour combined ingredients into filter.
- Patiently wait a couple of minutes while the cocktail drips through the paper.
- EXPRESS orange zest twist over the cocktail and use as garnish.
Garnish: Prepare garnish of lemon zest twist. EXPRESS orange zest twist over the cocktail and use as garnish.
{"date_published": "2020-09-04 10:56:35", "source_url": "https://www.diffordsguide.com/cocktails/recipe/5822/black-fashioned", "image_url": "https://cdn.diffordsguide.com/cocktail/Ra05qO/square/0/512x512.webp?v=1737701605"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.