Recommended Difford's Guide modern web export by Difford's Guide (2016) — Difford's Guide modern source record
| 45 ml | Vanilla vodka — {"raw_name": "Vanilla vodka", "raw_measure": "45 ml Vanilla vodka", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 20 ml | Black raspberry liqueur — {"raw_name": "Black raspberry liqueur", "raw_measure": "20 ml Black raspberry liqueur", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 7.5 ml | crème de cassis — {"raw_name": "Crème de cassis", "raw_measure": "7.5 ml Crème de cassis", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 7.5 ml | Kirschwasser — {"raw_name": "Kirschwasser", "raw_measure": "7.5 ml Kirschwasser", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 15 ml | Dark crème de cacao — {"raw_name": "Dark crème de cacao", "raw_measure": "15 ml Dark crème de cacao", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 15 ml | Whipping cream — {"raw_name": "Whipping cream", "raw_measure": "15 ml Whipping cream", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
- Select and pre-chill a MARTINI GLASS.
- Prepare garnish of cacao powder.
- STIR first 5 ingredients with ice.
- STRAIN into chilled glass.
- Carefully FLOAT cream. (Lightly whip or shake sealed container before pouring cream to aerate.)
- Dust with cacao powder.
Garnish: Prepare garnish of cacao powder.
Ice: ice
{"date_published": "2016-07-12 15:58:24", "source_url": "https://www.diffordsguide.com/cocktails/recipe/228/black-forest-gateau", "image_url": "https://cdn.diffordsguide.com/cocktail/vAxPxA/square/0/512x512.webp?v=1737701572"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.