Recommended Difford's Guide modern web export by Difford's Guide (2017) — Difford's Guide modern source record
| 45 ml | gin — {"raw_name": "Gin", "raw_measure": "45 ml Gin", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 3 dash | Creole bitters — {"raw_name": "Creole bitters", "raw_measure": "3 dash Creole bitters", "parse_status": "parsed", "mapping_status": "exact_existing"} | bitter |
| 15 ml | dry vermouth — {"raw_name": "Dry vermouth", "raw_measure": "15 ml Dry vermouth", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 20 ml | Rose petal liqueur — {"raw_name": "Rose petal liqueur", "raw_measure": "20 ml Rose petal liqueur", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 5 ml | Lychee/litchi syrup — {"raw_name": "Lychee/litchi syrup", "raw_measure": "5 ml Lychee/litchi syrup", "parse_status": "parsed", "mapping_status": "exact_existing"} | sweetener |
- Select and pre-chill a MARTINI GLASS.
- Prepare garnish of float rose petal.
- STIR all ingredients with ice.
- FINE STRAIN into chilled glass.
Garnish: Prepare garnish of float rose petal.
Ice: ice
{"date_published": "2017-04-12 14:16:30", "source_url": "https://www.diffordsguide.com/cocktails/recipe/1694/rose-petalini", "image_url": "https://cdn.diffordsguide.com/cocktail/kA66xA/square/0/512x512.webp?v=1737701579"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.