Recommended Difford's Guide modern web export by Difford's Guide (2017) — Difford's Guide modern source record
| 45 ml | Absinthe — {"raw_name": "Absinthe", "raw_measure": "45 ml Absinthe", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 30 ml | Egg white (pasteurised) — {"raw_name": "Egg white (pasteurised)", "raw_measure": "30 ml Egg white (pasteurised)", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 30 ml | Whipping cream — {"raw_name": "Whipping cream", "raw_measure": "30 ml Whipping cream", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 15 ml | Orgeat syrup — {"raw_name": "Orgeat syrup", "raw_measure": "15 ml Orgeat syrup", "parse_status": "parsed", "mapping_status": "exact_existing"} | sweetener |
- Select and pre-chill an OLD-FASHIONED GLASS.
- Prepare mint sprigs for garnish.
- SHAKE all ingredients with ice.
- STRAIN into glass filled with crushed ice.
- Garnish with mint sprigs bouquet.
Garnish: Prepare mint sprigs for garnish. Garnish with mint sprigs bouquet.
Ice: ice
{"date_published": "2017-04-24 14:21:40", "source_url": "https://www.diffordsguide.com/cocktails/recipe/8/absinthe-suisesse", "image_url": "/assets/images/themes/default_v5/cocktails/pixelated.jpg"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.