Recommended Difford's Guide modern web export by Difford's Guide (2023) — Difford's Guide modern source record
| 45 ml | Añejo tequila — {"raw_name": "Añejo tequila", "raw_measure": "45 ml Añejo tequila", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 45 ml | Chocolate liqueur — {"raw_name": "Chocolate liqueur", "raw_measure": "45 ml Chocolate liqueur", "parse_status": "parsed", "mapping_status": "exact_existing"} | dilution |
| 10 ml | Egg white (pasteurised) — {"raw_name": "Egg white (pasteurised)", "raw_measure": "10 ml Egg white (pasteurised)", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of skewered chocolate treat.
- SHAKE all ingredients with ice and strain back into shaker.
- DRY SHAKE (without ice).
- FINE STRAIN into chilled glass.
- Garnish with skewered chocolate.
Garnish: Prepare garnish of skewered chocolate treat. Garnish with skewered chocolate.
Ice: ice
{"date_published": "2023-03-28 09:20:46", "source_url": "https://www.diffordsguide.com/cocktails/recipe/17684/chocolate-tequila-alexander", "image_url": "https://cdn.diffordsguide.com/cocktail/APLqzA/square/0/512x512.webp?v=1737701628"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.