Recommended Difford's Guide modern web export by Difford's Guide (2023) — Difford's Guide modern source record
| 3 dash | Absinthe — {"raw_name": "Absinthe", "raw_measure": "3 dash Absinthe", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 60 ml | Bourbon whiskey — {"raw_name": "Bourbon whiskey", "raw_measure": "60 ml Bourbon whiskey", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 4 dash | Creole bitters — {"raw_name": "Creole bitters", "raw_measure": "4 dash Creole bitters", "parse_status": "parsed", "mapping_status": "exact_existing"} | bitter |
| 10 ml | Chilled water — {"raw_name": "Chilled water", "raw_measure": "10 ml Chilled water", "parse_status": "parsed", "mapping_status": "exact_existing"} | dilution |
| 7.5 ml | Sugar syrup (2:1) — {"raw_name": "Sugar syrup (2:1)", "raw_measure": "7.5 ml Sugar syrup (2:1)", "parse_status": "parsed", "mapping_status": "exact_existing"} | sweetener |
- Select and pre-chill a ROCKS GLASS.
- Prepare garnish of long lemon zest string.
- RINSE chilled glass with absinthe (swirl around to coat and discard excess) and set to one side.
- STIR other ingredients with ice.
- STRAIN into absinthe-rinsed glass.
- Garnish with lemon zest string knotted over cocktail (to EXPRESS oils) and dropped into glass.
Garnish: Prepare garnish of long lemon zest string. Garnish with lemon zest string knotted over cocktail (to EXPRESS oils) and dropped into glass.
Ice: ice
{"date_published": "2023-08-14 07:17:29", "source_url": "https://www.diffordsguide.com/cocktails/recipe/20864/galatoire-special", "image_url": "https://cdn.diffordsguide.com/cocktail/RoWLQR/square/0/512x512.webp?v=1737701635"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.