Recommended Difford's Guide modern web export by Difford's Guide (2016) — Difford's Guide modern source record
| 10 ml | orange juice — {"raw_name": "Orange juice", "raw_measure": "10 ml Orange juice", "parse_status": "parsed", "mapping_status": "exact_existing"} | acid |
| 60 ml | Manzanilla sherry — {"raw_name": "Manzanilla sherry", "raw_measure": "60 ml Manzanilla sherry", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 1 dash | orange bitters — {"raw_name": "Orange bitters", "raw_measure": "1 dash Orange bitters", "parse_status": "parsed", "mapping_status": "exact_existing"} | bitter |
| 2.5 ml | pimento dram — {"raw_name": "Pimento dram", "raw_measure": "2.5 ml Pimento dram", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 10 ml | triple sec — {"raw_name": "Triple sec", "raw_measure": "10 ml Triple sec", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of skewered green olives.
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
- Garnish with skewered olives.
Garnish: Prepare garnish of skewered green olives. Garnish with skewered olives.
Ice: ice
{"date_published": "2016-07-11 13:22:32", "source_url": "https://www.diffordsguide.com/cocktails/recipe/2269/balm-cocktail", "image_url": "https://cdn.diffordsguide.com/cocktail/RZ02Lr/square/0/512x512.webp?v=1737701585"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.