Recommended Difford's Guide modern web export by Difford's Guide (2016) — Difford's Guide modern source record
| 22.5 ml | lime juice — {"raw_name": "Lime juice", "raw_measure": "22.5 ml Lime juice", "parse_status": "parsed", "mapping_status": "exact_existing"} | acid |
| 45 ml | Coconut rum liqueur — {"raw_name": "Coconut rum liqueur", "raw_measure": "45 ml Coconut rum liqueur", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 22.5 ml | triple sec — {"raw_name": "Triple sec", "raw_measure": "22.5 ml Triple sec", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 15 ml | Licor 43 — {"raw_name": "Licor 43", "raw_measure": "15 ml Licor 43", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 60 ml | Whipping cream — {"raw_name": "Whipping cream", "raw_measure": "60 ml Whipping cream", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
- Select and pre-chill a COUPE GLASS.
- RIM glass crunched-up Graham Cracker or digestive biscuits. Wipe outside edge of glass rim with cream mix (from the float) and dip into crunched-up biscuits.
- DRY SHAKE (without ice) cream and vanilla liqueur in a pre-chilled shaker to mix and aerate.
- Use to rim glass and set the remainder rest aside.
- SHAKE last 3 ingredients with ice.
- FINE STRAIN into chilled, rimmed glass.
- Carefully FLOAT pre-prepared cream and liqueur mix over the cocktail's surface.
Ice: ice
{"date_published": "2016-12-09 13:08:24", "source_url": "https://www.diffordsguide.com/cocktails/recipe/1101/key-lime-pie-1", "image_url": "https://cdn.diffordsguide.com/cocktail/KO578A/square/0/512x512.webp?v=1737701575"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.