Recommended Difford's Guide modern web export by Difford's Guide (2017) — Difford's Guide modern source record
| 45 ml | Vanilla rum — {"raw_name": "Vanilla rum", "raw_measure": "45 ml Vanilla rum", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 15 ml | Amaretto liqueur — {"raw_name": "Amaretto liqueur", "raw_measure": "15 ml Amaretto liqueur", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 22.5 ml | Dark crème de cacao — {"raw_name": "Dark crème de cacao", "raw_measure": "22.5 ml Dark crème de cacao", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 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 |
| 15 ml | Whipping cream — {"raw_name": "Whipping cream", "raw_measure": "15 ml Whipping cream", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 10 ml | Honey and water syrup — {"raw_name": "Honey and water syrup", "raw_measure": "10 ml Honey and water syrup", "parse_status": "parsed", "mapping_status": "exact_existing"} | sweetener |
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of cocoa powder and two segments of Toblerone chocolate.
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
- Dust surface of cocktail with cocoa powder and place segments of Toblerone on rim
Garnish: Prepare garnish of cocoa powder and two segments of Toblerone chocolate.
Ice: ice
{"date_published": "2017-01-06 17:30:14", "source_url": "https://www.diffordsguide.com/cocktails/recipe/1985/toblerone-cocktail", "image_url": "https://cdn.diffordsguide.com/cocktail/AkYYpO/square/0/512x512.webp?v=1737701583"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.