Recommended Difford's Guide modern web export by Difford's Guide (2017) — Difford's Guide modern source record
| 60 ml | Slivovitz plum brandy — {"raw_name": "Slivovitz plum brandy", "raw_measure": "60 ml Slivovitz plum brandy", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 1 whole | Plum (stoned and peeled) — {"raw_name": "Plum (stoned and peeled)", "raw_measure": "1 fresh Plum (stoned and peeled)", "parse_status": "parsed", "mapping_status": "new_raw"} | garnish |
| 7.5 ml | dry vermouth — {"raw_name": "Dry vermouth", "raw_measure": "7.5 ml Dry vermouth", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 7.5 ml | Sugar syrup (2:1) — {"raw_name": "Sugar syrup (2:1)", "raw_measure": "7.5 ml Sugar syrup (2:1)", "parse_status": "parsed", "mapping_status": "exact_existing"} | sweetener |
- Select and pre-chill a MARTINI GLASS.
- Prepare garnish of plum wedge.
- CUT plum into quarters, remove stone and peel.
- MUDDLE plum in base of shaker.
- Add other ingredients and SHAKE with ice.
- FINE STRAIN into chilled glass.
- Garnish with plum wedge on rim.
Garnish: Prepare garnish of plum wedge. Garnish with plum wedge on rim.
Ice: ice
{"date_published": "2017-01-04 16:11:13", "source_url": "https://www.diffordsguide.com/cocktails/recipe/1571/plum-cocktail", "image_url": "https://cdn.diffordsguide.com/cocktail/3O7zPr/square/0/512x512.webp?v=1737701577"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.