Recommended Difford's Guide modern web export by Difford's Guide (2016) — Difford's Guide modern source record
| 15 ml | lemon juice — {"raw_name": "Lemon juice", "raw_measure": "15 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 | Crème Yvette liqueur — {"raw_name": "Crème Yvette liqueur", "raw_measure": "10 ml Crème Yvette liqueur", "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 |
| 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 FLUTE GLASS.
- Prepare garnish of lemon zest twist.
- POUR liqueur into base of chilled glass.
- SHAKE other ingredients with ice and strain back into shaker.
- DRY SHAKE (without ice) to emulsify.
- Carefully FINE STRAIN into the liqueur-primed glass so contents of shaker float over liqueur.
- EXPRESS lemon zest twist over the cocktail and discard.
Garnish: Prepare garnish of lemon zest twist.
Ice: ice
{"date_published": "2016-08-03 07:15:35", "source_url": "https://www.diffordsguide.com/cocktails/recipe/2896/submarine-kiss", "image_url": "https://cdn.diffordsguide.com/cocktail/Onla9A/square/0/512x512.webp?v=1737701589"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.