Recommended Difford's Guide modern web export by Difford's Guide (2016) — Difford's Guide modern source record
| 10 ml | lemon juice — {"raw_name": "Lemon juice", "raw_measure": "10 ml Lemon juice", "parse_status": "parsed", "mapping_status": "exact_existing"} | acid |
| 60 ml | gin — {"raw_name": "Gin", "raw_measure": "60 ml Gin", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 10 ml | creme de violette — {"raw_name": "Crème de violette", "raw_measure": "10 ml Crème de violette", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 10 ml | Egg white (pasteurised) — {"raw_name": "Egg white (pasteurised)", "raw_measure": "10 ml Egg white (pasteurised)", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 5 ml | Sugar syrup (2:1) — {"raw_name": "Sugar syrup (2:1)", "raw_measure": "5 ml Sugar syrup (2:1)", "parse_status": "parsed", "mapping_status": "exact_existing"} | sweetener |
- Select and pre-chill a COUPE GLASS.
- Prepare raspberries for garnish.
- SHAKE all ingredients with ice and strain back into shaker.
- DRY SHAKE (without ice).
- FINE STRAIN into chilled glass.
- Garnish with raspberries.
Garnish: Prepare raspberries for garnish. Garnish with raspberries.
Ice: ice
{"date_published": "2016-07-13 12:32:44", "source_url": "https://www.diffordsguide.com/cocktails/recipe/267/blue-moon-cocktail-1940s-recipe", "image_url": "https://cdn.diffordsguide.com/cocktail/vRD4WR/square/0/512x512.webp?v=1737701572"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.