Recommended Difford's Guide modern web export by Difford's Guide (2024) — Difford's Guide modern source record
| 20 ml | lime juice — {"raw_name": "Lime juice", "raw_measure": "20 ml Lime juice", "parse_status": "parsed", "mapping_status": "exact_existing"} | acid |
| 15 ml | Blue curaçao liqueur — {"raw_name": "Blue curaçao liqueur", "raw_measure": "15 ml Blue curaçao liqueur", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 20 ml | Egg white (pasteurised) — {"raw_name": "Egg white (pasteurised)", "raw_measure": "20 ml Egg white (pasteurised)", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 50 ml | pisco — {"raw_name": "Pisco", "raw_measure": "50 ml Pisco", "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 and pre-chill a COUPE GLASS.
- Prepare garnish of Creole-style bitters.
- DRY SHAKE all ingredients (without ice) to emulsify.
- SHAKE again with ice.
- FINE STRAIN into chilled glass.
- Garnish with 3 drops of Creole-style bitters dropped on and pulled through foam with a cocktail stick.
Garnish: Prepare garnish of Creole-style bitters. Garnish with 3 drops of Creole-style bitters dropped on and pulled through foam with a cocktail stick.
Ice: ice
{"date_published": "2024-03-17 09:51:02", "source_url": "https://www.diffordsguide.com/cocktails/recipe/25707/southern-border", "image_url": "https://cdn.diffordsguide.com/cocktail/rbKG2O/square/0/512x512.webp?v=1737701647"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.