Recommended Difford's Guide modern web export by Difford's Guide (2016) — Difford's Guide modern source record
| 15 ml | lemon juice — {"raw_name": "Lemon juice", "raw_measure": "15 ml Lemon juice", "parse_status": "parsed", "mapping_status": "exact_existing"} | acid |
| 60 ml | Bison grass vodka — {"raw_name": "Bison grass vodka", "raw_measure": "60 ml Bison grass vodka", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 30 ml | Pear juice — {"raw_name": "Pear juice", "raw_measure": "30 ml Pear juice", "parse_status": "parsed", "mapping_status": "exact_existing"} | dilution |
| 1 whole | passion fruit — {"raw_name": "Passion fruit", "raw_measure": "1 fresh Passion fruit", "parse_status": "parsed", "mapping_status": "exact_existing"} | garnish |
| Top up with Brut sparkling wine — {"raw_name": "Top up with Brut sparkling wine", "raw_measure": "Top up with Brut sparkling wine", "parse_status": "unparsed", "mapping_status": "exact_existing"} | other | |
| 7.5 ml | Passion fruit syrup — {"raw_name": "Passion fruit syrup", "raw_measure": "7.5 ml Passion fruit syrup", "parse_status": "parsed", "mapping_status": "exact_existing"} | sweetener |
- Select and pre-chill a SLING GLASS.
- Prepare garnish of physalis (cape gooseberry).
- Cut passion fruit in half and scoop out flesh into shaker.
- ADD vodka, passion fruit syrup, pear and lemon juice.
- SHAKE with ice.
- STRAIN into ice-filled glass.
- TOP with sparkling wine.
- Garnish with physalis (cape gooseberry) on rim.
Garnish: Prepare garnish of physalis (cape gooseberry). Garnish with physalis (cape gooseberry) on rim.
Ice: ice
{"date_published": "2016-07-11 12:04:33", "source_url": "https://www.diffordsguide.com/cocktails/recipe/123/autumn-punch", "image_url": "/assets/images/themes/default_v5/cocktails/pixelated.jpg"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.