Recommended Difford's Guide modern web export by Difford's Guide (2016) — Difford's Guide modern source record
| 30 ml | Fino sherry — {"raw_name": "Fino sherry", "raw_measure": "30 ml Fino sherry", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 20 ml | Orange curacao — {"raw_name": "Orange Curaçao", "raw_measure": "20 ml Orange Curaçao", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 20 ml | Ginger liqueur — {"raw_name": "Ginger liqueur", "raw_measure": "20 ml Ginger liqueur", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 30 ml | Tawny port — {"raw_name": "Tawny port", "raw_measure": "30 ml Tawny port", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of skewered crystallised ginger.
- STIR all ingredients with ice.
- FINE STRAIN into chilled glass.
- Garnish with skewered crystallised ginger.
Garnish: Prepare garnish of skewered crystallised ginger. Garnish with skewered crystallised ginger.
Ice: ice
{"date_published": "2016-07-20 08:35:11", "source_url": "https://www.diffordsguide.com/cocktails/recipe/2326/byculla", "image_url": "https://cdn.diffordsguide.com/cocktail/rWDj5O/square/0/512x512.webp?v=1737701585"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.