Recommended Difford's Guide modern web export by Difford's Guide (2016) — Difford's Guide modern source record
| 30 ml | Lime juice (burnt) — {"raw_name": "Lime juice (burnt)", "raw_measure": "30 ml Lime juice (burnt)", "parse_status": "parsed", "mapping_status": "new_raw"} | acid |
| 60 ml | Light gold rum 1-3yo — {"raw_name": "Light gold rum 1-3yo", "raw_measure": "60 ml Light gold rum 1-3yo", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 7.5 ml | German amaro — {"raw_name": "German amaro", "raw_measure": "7.5 ml German amaro", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 15 ml | Egg white (pasteurised) — {"raw_name": "Egg white (pasteurised)", "raw_measure": "15 ml Egg white (pasteurised)", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 15 ml | Vanilla sugar syrup — {"raw_name": "Vanilla sugar syrup", "raw_measure": "15 ml Vanilla sugar syrup", "parse_status": "parsed", "mapping_status": "exact_existing"} | sweetener |
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of seared lime slice wheel.
- Sear two halves of lime with a chef's blow torch and squeeze into a shaker.
- Add other ingredients and SHAKE with ice.
- FINE STRAIN into chilled glass.
- Garnish with seared lime slice.
Garnish: Prepare garnish of seared lime slice wheel. Garnish with seared lime slice.
Ice: ice
{"date_published": "2016-11-29 12:29:39", "source_url": "https://www.diffordsguide.com/cocktails/recipe/2447/hoyts-daiquiri", "image_url": "https://cdn.diffordsguide.com/cocktail/AmlW8R/square/0/512x512.webp?v=1737701586"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.