Recommended Difford's Guide modern web export by Difford's Guide (2017) — Difford's Guide modern source record
| 50 ml | gin — {"raw_name": "Gin", "raw_measure": "50 ml Gin", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 15 ml | Egg white (pasteurised) — {"raw_name": "Egg white (pasteurised)", "raw_measure": "15 ml Egg white (pasteurised)", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 30 ml | Whipping cream — {"raw_name": "Whipping cream", "raw_measure": "30 ml Whipping cream", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 15 ml | Grenadine syrup — {"raw_name": "Grenadine syrup", "raw_measure": "15 ml Grenadine syrup", "parse_status": "parsed", "mapping_status": "exact_existing"} | sweetener |
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of skewered Luxardo Maraschino Cherry.
- SHAKE all ingredients with ice.
- STRAIN back into shaker.
- DRY SHAKE (without ice) to emulsify.
- FINE STRAIN into chilled glass.
- Garnish with skewered cherry.
Garnish: Prepare garnish of skewered Luxardo Maraschino Cherry. Garnish with skewered cherry.
Ice: ice
{"date_published": "2017-04-07 15:03:28", "source_url": "https://www.diffordsguide.com/cocktails/recipe/13/ace", "image_url": "https://cdn.diffordsguide.com/cocktail/VRjZRM/square/0/512x512.webp?v=1737701571"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.