Recommended Difford's Guide modern web export by Difford's Guide (2016) — Difford's Guide modern source record
| 30 ml | Light white rum — {"raw_name": "Light white rum", "raw_measure": "30 ml Light white rum", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 30 ml | Espresso coffee (hot) — {"raw_name": "Espresso coffee (hot)", "raw_measure": "30 ml Espresso coffee (hot)", "parse_status": "parsed", "mapping_status": "exact_existing"} | dilution |
| 30 ml | Dark crème de cacao — {"raw_name": "Dark crème de cacao", "raw_measure": "30 ml Dark crème de cacao", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
- Select and pre-chill a MARTINI GLASS.
- Prepare garnish of grated white chocolate.
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
- Dust with white chocolate grated over cocktail.
Garnish: Prepare garnish of grated white chocolate.
Ice: ice
{"date_published": "2016-07-12 15:53:59", "source_url": "https://www.diffordsguide.com/cocktails/recipe/232/black-diamond", "image_url": "https://cdn.diffordsguide.com/cocktail/Grep5A/square/0/512x512.webp?v=1737701572"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.