Recommended Difford's Guide modern web export by Difford's Guide (2023) — Difford's Guide modern source record
| 45 ml | Peated malt whisky — {"raw_name": "Peated malt whisky", "raw_measure": "45 ml Peated malt whisky", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 2 dash | Creole bitters — {"raw_name": "Creole bitters", "raw_measure": "2 dash Creole bitters", "parse_status": "parsed", "mapping_status": "exact_existing"} | bitter |
| 120 ml | cola — {"raw_name": "Cola", "raw_measure": "120 ml Cola", "parse_status": "parsed", "mapping_status": "exact_existing"} | dilution |
| 10 ml | cherry brandy — {"raw_name": "Cherry brandy", "raw_measure": "10 ml Cherry brandy", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 6 dash | Saline solution 4:1 — {"raw_name": "Saline solution 4:1", "raw_measure": "6 drop Saline solution 4:1", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
- Select and pre-chill a COLLINS GLASS.
- Prepare garnish of skewered Luxardo Maraschino Cherries and atomiser of peated whisky.
- POUR all ingredients into pre-chilled, ice-filled glass.
- Briefly STIR.
- Garnish with skewered cherries and mist with 3 sprays of peated whisky from atomiser.
Garnish: Prepare garnish of skewered Luxardo Maraschino Cherries and atomiser of peated whisky. Garnish with skewered cherries and mist with 3 sprays of peated whisky from atomiser.
Ice: ice
{"date_published": "2023-04-05 13:50:57", "source_url": "https://www.diffordsguide.com/cocktails/recipe/17921/sea-o-la", "image_url": "https://cdn.diffordsguide.com/cocktail/AGZKkR/square/0/512x512.webp?v=1737701628"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.