Recommended Difford's Guide modern web export by Difford's Guide (2018) — Difford's Guide modern source record
| 120 ml | orange juice — {"raw_name": "Orange juice", "raw_measure": "120 ml Orange juice", "parse_status": "parsed", "mapping_status": "exact_existing"} | acid |
| 45 ml | Red bitter liqueur — {"raw_name": "Red bitter liqueur", "raw_measure": "45 ml Red bitter liqueur", "parse_status": "parsed", "mapping_status": "exact_existing"} | bitter |
| 2.5 ml | Sugar syrup (2:1) — {"raw_name": "Sugar syrup (2:1)", "raw_measure": "2.5 ml Sugar syrup (2:1)", "parse_status": "parsed", "mapping_status": "exact_existing"} | sweetener |
- Select and pre-chill a HIGHBALL (MAX 10OZ/300ML) GLASS.
- Prepare garnish of orange wedge.
- Squeeze orange juice using pillar or elbow press and fine strain to remove any flesh.
- DRY BLEND the freshly squeezed juice at high speed (without ice) to make 'fluffy'.
- Pour bitter liqueur, sugar syrup and half of the orange juice into glass over 2 cubes of ice and STIR.
- Fill glass with more ice (3 cubes) and fill with rest of fluffy orange juice.
- Garnish with orange wedge rested across rim.
Garnish: Prepare garnish of orange wedge. Garnish with orange wedge rested across rim.
Ice: ice
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Modern provenance preserved separately; do not merge with historical recipes on name alone.