Recommended Difford's Guide modern web export by Difford's Guide (2016) — Difford's Guide modern source record
| 30 ml | lemon juice — {"raw_name": "Lemon juice", "raw_measure": "30 ml Lemon juice", "parse_status": "parsed", "mapping_status": "exact_existing"} | acid |
| 30 ml | Light white rum — {"raw_name": "Light white rum", "raw_measure": "30 ml Light white rum", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 30 ml | White creme de cacao — {"raw_name": "White crème de cacao", "raw_measure": "30 ml White crème de cacao", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 2 | Vanilla ice cream — {"raw_name": "Vanilla ice cream", "raw_measure": "2 scoop Vanilla ice cream", "parse_status": "partial", "mapping_status": "exact_existing"} | other |
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of grated lemon zest.
- BLEND all ingredients with crushed ice.
- Serve with straws.
- Garnish with grated lemon zest dusted over surface.
Garnish: Prepare garnish of grated lemon zest. Garnish with grated lemon zest dusted over surface.
Ice: ice
{"date_published": "2016-12-12 13:45:26", "source_url": "https://www.diffordsguide.com/cocktails/recipe/1141/lemon-chiffon-pie", "image_url": "https://cdn.diffordsguide.com/cocktail/YAkaJO/square/0/512x512.webp?v=1737701575"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.