Recommended Difford's Guide modern web export by Difford's Guide (2023) — Difford's Guide modern source record
| 45 ml | Spanish brandy — {"raw_name": "Spanish brandy", "raw_measure": "45 ml Spanish brandy", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 37.5 ml | Espresso coffee (hot) — {"raw_name": "Espresso coffee (hot)", "raw_measure": "37.5 ml Espresso coffee (hot)", "parse_status": "parsed", "mapping_status": "exact_existing"} | dilution |
| 30 ml | coffee liqueur — {"raw_name": "Coffee liqueur", "raw_measure": "30 ml Coffee liqueur", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 3.75 ml | Balsamic vinegar — {"raw_name": "Balsamic vinegar", "raw_measure": "3.75 ml Balsamic vinegar", "parse_status": "parsed", "mapping_status": "unresolved"} | other |
| 3.75 ml | olive oil — {"raw_name": "Olive oil", "raw_measure": "3.75 ml Olive oil", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 15 ml | Salted vanilla syrup — {"raw_name": "Salted vanilla syrup", "raw_measure": "15 ml Salted vanilla syrup", "parse_status": "parsed", "mapping_status": "new_raw"} | sweetener |
- Select and pre-chill a COUPE GLASS.
- Prepare coffee beans for garnish.
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
- Garnish with 3 coffee beans floated in a petal formation in the centre of the cocktail's foamy head.
Garnish: Prepare coffee beans for garnish. Garnish with 3 coffee beans floated in a petal formation in the centre of the cocktail's foamy head.
Ice: ice
{"date_published": "2023-09-14 09:14:48", "source_url": "https://www.diffordsguide.com/cocktails/recipe/21547/cafe-de-jerez", "image_url": "https://cdn.diffordsguide.com/cocktail/AmWBNO/square/0/512x512.webp?v=1737701636"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.