Recommended Difford's Guide modern web export by Difford's Guide (2017) — Difford's Guide modern source record
| 22.5 ml | Cognac brandy — {"raw_name": "Cognac (brandy)", "raw_measure": "22.5 ml Cognac (brandy)", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 45 ml | Amaretto liqueur — {"raw_name": "Amaretto liqueur", "raw_measure": "45 ml Amaretto liqueur", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 45 ml | Grand Marnier — {"raw_name": "Grand Marnier", "raw_measure": "45 ml Grand Marnier", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 7.5 ml | Heavy/double cream — {"raw_name": "Heavy/double cream", "raw_measure": "7.5 ml Heavy/double cream", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of cocoa powder or grated nutmeg.
- STIR first 3 ingredients with ice.
- FINE STRAIN into chilled glass.
- FLOAT thin layer of cream evenly over cocktail.
- Dust with cocoa powder or freshly grated nutmeg.
Garnish: Prepare garnish of cocoa powder or grated nutmeg.
Ice: ice
{"date_published": "2017-01-17 10:41:23", "source_url": "https://www.diffordsguide.com/cocktails/recipe/1441/orange-brulee", "image_url": "https://cdn.diffordsguide.com/cocktail/YAkL3r/square/0/512x512.webp?v=1737701577"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.