Recommended Difford's Guide modern web export by Difford's Guide (2023) — Difford's Guide modern source record
| 60 ml | Bourbon whiskey — {"raw_name": "Bourbon whiskey", "raw_measure": "60 ml Bourbon whiskey", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 8 dash | Chocolate bitters — {"raw_name": "Chocolate bitters", "raw_measure": "8 drop Chocolate bitters", "parse_status": "parsed", "mapping_status": "exact_existing"} | bitter |
| 7.5 ml | White creme de cacao — {"raw_name": "White crème de cacao", "raw_measure": "7.5 ml White crème de cacao", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 10 ml | white creme de menthe — {"raw_name": "White crème de menthe", "raw_measure": "10 ml White crème de menthe", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
- Select and pre-chill an OLD-FASHIONED GLASS.
- Prepare garnish of 70% cacoa chocolate and mint sprigs.
- STIR all ingredients with ice.
- STRAIN into glass filled with crushed ice.
- Garnish with square of chocolate and mint sprigs bouquet.
Garnish: Prepare garnish of 70% cacoa chocolate and mint sprigs. Garnish with square of chocolate and mint sprigs bouquet.
Ice: ice
{"date_published": "2023-08-14 08:10:15", "source_url": "https://www.diffordsguide.com/cocktails/recipe/20870/chocolate-bourbon-stinger", "image_url": "https://cdn.diffordsguide.com/cocktail/rWe9aR/square/0/512x512.webp?v=1737701635"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.