Recommended Difford's Guide modern web export by Difford's Guide (2017) — Difford's Guide modern source record
| 30 ml | orange juice — {"raw_name": "Orange juice", "raw_measure": "30 ml Orange juice", "parse_status": "parsed", "mapping_status": "exact_existing"} | acid |
| 30 ml | Vodka — {"raw_name": "Vodka", "raw_measure": "30 ml Vodka", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| Top up with Ginger ale — {"raw_name": "Top up with Ginger ale", "raw_measure": "Top up with Ginger ale", "parse_status": "unparsed", "mapping_status": "exact_existing"} | dilution | |
| 1 whole | passion fruit — {"raw_name": "Passion fruit", "raw_measure": "1 fresh Passion fruit", "parse_status": "parsed", "mapping_status": "exact_existing"} | garnish |
| 30 ml | Passionfruit liqueur — {"raw_name": "Passionfruit liqueur", "raw_measure": "30 ml Passionfruit liqueur", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
- Cut passion fruit in half and scoop out flesh into shaker
- Add next three ingredients, SHAKE with ice and fine strain into ice-filled glass
- TOP with ginger ale.
Ice: ice
{"date_published": "2017-01-06 18:27:55", "source_url": "https://www.diffordsguide.com/cocktails/recipe/2012/umbongo", "image_url": "https://cdn.diffordsguide.com/cocktail/OzXXoA/square/0/512x512.webp?v=1737701583"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.