Recommended Difford's Guide modern web export by Difford's Guide (2017) — Difford's Guide modern source record
| 30 ml | Vanilla vodka — {"raw_name": "Vanilla vodka", "raw_measure": "30 ml Vanilla vodka", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 30 ml | Vodka — {"raw_name": "Vodka", "raw_measure": "30 ml Vodka", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 5 ml | Rose water — {"raw_name": "Rose water", "raw_measure": "5 ml Rose water", "parse_status": "parsed", "mapping_status": "exact_existing"} | dilution |
| 15 ml | White creme de cacao — {"raw_name": "White crème de cacao", "raw_measure": "15 ml White crème de cacao", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 15 ml | Egg white (pasteurised) — {"raw_name": "Egg white (pasteurised)", "raw_measure": "15 ml Egg white (pasteurised)", "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 rose petal garnish.
- SHAKE all ingredients with ice and strain back into shaker.
- DRY SHAKE (without ice) to emulsify.
- FINE STRAIN into chilled glass.
- Float rose petal garnish.
Garnish: Prepare rose petal garnish. Float rose petal garnish.
Ice: ice
{"date_published": "2017-01-06 18:14:06", "source_url": "https://www.diffordsguide.com/cocktails/recipe/2000/turkish-delight-cocktail", "image_url": "https://cdn.diffordsguide.com/cocktail/Ov88WA/square/0/512x512.webp?v=1737701583"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.