Recommended Difford's Guide modern web export by Difford's Guide (2017) — Difford's Guide modern source record
| 1 whole | lemon peel — {"raw_name": "Lemon peel", "raw_measure": "1 fresh Lemon peel", "parse_status": "parsed", "mapping_status": "exact_existing"} | acid |
| 45 ml | Cognac brandy — {"raw_name": "Cognac (brandy)", "raw_measure": "45 ml Cognac (brandy)", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 30 ml | Apricot liqueur — {"raw_name": "Apricot liqueur", "raw_measure": "30 ml Apricot liqueur", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 1 whole | egg yolk — {"raw_name": "Egg yolk", "raw_measure": "1 fresh Egg yolk", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 45 ml | Tawny port — {"raw_name": "Tawny port", "raw_measure": "45 ml Tawny port", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 7.5 ml | Sugar syrup (2:1) — {"raw_name": "Sugar syrup (2:1)", "raw_measure": "7.5 ml Sugar syrup (2:1)", "parse_status": "parsed", "mapping_status": "exact_existing"} | sweetener |
- Select a COUPE GLASS.
- Prepare cinnamon stick for garnish.
- REGAL SHAKE all ingredients (including lemon zest).
- FINE STRAIN into chilled glass.
- Dust with freshly grated cinnamon.
Garnish: Prepare cinnamon stick for garnish.
{"date_published": "2017-01-17 11:40:40", "source_url": "https://www.diffordsguide.com/cocktails/recipe/2458/josephine-baker", "image_url": "https://cdn.diffordsguide.com/cocktail/RE7oGr/square/0/512x512.webp?v=1737701586"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.