Recommended Difford's Guide modern web export by Difford's Guide (2023) — Difford's Guide modern source record
| 30 ml | Mezcal — {"raw_name": "Mezcal", "raw_measure": "30 ml Mezcal", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 25 ml | Bitter bianco liqueur — {"raw_name": "Bitter bianco liqueur", "raw_measure": "25 ml Bitter bianco liqueur", "parse_status": "parsed", "mapping_status": "exact_existing"} | bitter |
| 4 dash | Vanilla bitters — {"raw_name": "Vanilla bitters", "raw_measure": "4 drop Vanilla bitters", "parse_status": "parsed", "mapping_status": "exact_existing"} | bitter |
| 50 ml | Almond milk amaretto — {"raw_name": "Almond milk amaretto", "raw_measure": "50 ml Almond milk amaretto", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 4 dash | Saline solution 4:1 — {"raw_name": "Saline solution 4:1", "raw_measure": "4 drop Saline solution 4:1", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of grated nutmeg and roasted almonds.
- SHAKE all ingredients with ice. (There's no need to dry shake to achieve desired foam.)
- FINE STRAIN into chilled glass.
- Dust with freshly grated nutmeg.
- Garnish with 3 roasted almonds floated in a line across the surface.
Garnish: Prepare garnish of grated nutmeg and roasted almonds. Garnish with 3 roasted almonds floated in a line across the surface.
Ice: ice
{"date_published": "2023-12-10 08:15:48", "source_url": "https://www.diffordsguide.com/cocktails/recipe/23549/bitter-almondo", "image_url": "https://cdn.diffordsguide.com/cocktail/rLvw5R/square/0/512x512.webp?v=1737701641"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.