Recommended Difford's Guide modern web export by Difford's Guide (2024) — Difford's Guide modern source record
| 25 ml | Rye whiskey 50% abv — {"raw_name": "Rye whiskey 50% abv", "raw_measure": "25 ml Rye whiskey 50% abv", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 25 ml | Espresso coffee (hot) — {"raw_name": "Espresso coffee (hot)", "raw_measure": "25 ml Espresso coffee (hot)", "parse_status": "parsed", "mapping_status": "exact_existing"} | dilution |
| 25 ml | coffee liqueur — {"raw_name": "Coffee liqueur", "raw_measure": "25 ml Coffee liqueur", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 25 ml | Orgeat syrup — {"raw_name": "Orgeat syrup", "raw_measure": "25 ml Orgeat syrup", "parse_status": "parsed", "mapping_status": "exact_existing"} | sweetener |
- Select and pre-chill an OLD-FASHIONED GLASS.
- Prepare garnish of whipped double/heavy cream, sea salt and instant coffee powder.
- SHAKE all ingredients with ice.
- STRAIN into ice-filled glass.
- Garnish with a dollop of freshly whipped double/heavy cream, a pinch of sea salt and a light dusting of instant coffee powder.
Garnish: Prepare garnish of whipped double/heavy cream, sea salt and instant coffee powder. Garnish with a dollop of freshly whipped double/heavy cream, a pinch of sea salt and a light dusting of instant coffee powder.
Ice: ice
{"date_published": "2024-01-22 10:00:52", "source_url": "https://www.diffordsguide.com/cocktails/recipe/24534/haymaker", "image_url": "https://cdn.diffordsguide.com/cocktail/OlnNEA/square/0/512x512.webp?v=1737701643"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.