Recommended Difford's Guide modern web export by Difford's Guide (2021) — Difford's Guide modern source record
| 22.5 ml | gin — {"raw_name": "Gin", "raw_measure": "22.5 ml Gin", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 45 ml | Sloe gin liqueur — {"raw_name": "Sloe gin liqueur", "raw_measure": "45 ml Sloe gin liqueur", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 1 whole | unit Black olives — {"raw_name": "unit Black olives", "raw_measure": "1 unit Black olives", "parse_status": "parsed", "mapping_status": "new_raw"} | garnish |
| 5 ml | Grenadine syrup — {"raw_name": "Grenadine syrup", "raw_measure": "5 ml Grenadine syrup", "parse_status": "parsed", "mapping_status": "exact_existing"} | sweetener |
- Select and pre-chill a NICK & NORA GLASS.
- Prepare garnish of orange zest twist.
- Drop pitted black olive into glass and cover with grenadine.
- STIR gin and sloe gin with ice.
- Carefully STRAIN and slowly pour down the shaft of a bar spoon to layer over grenadine.
- EXPRESS orange zest twist over the cocktail and use as garnish.
Garnish: Prepare garnish of orange zest twist. EXPRESS orange zest twist over the cocktail and use as garnish.
Ice: ice
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Modern provenance preserved separately; do not merge with historical recipes on name alone.