Recommended Difford's Guide modern web export by Difford's Guide (2016) — Difford's Guide modern source record
| 60 ml | Light white rum — {"raw_name": "Light white rum", "raw_measure": "60 ml Light white rum", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 15 ml | Celery juice — {"raw_name": "Celery juice", "raw_measure": "15 ml Celery juice", "parse_status": "parsed", "mapping_status": "exact_existing"} | dilution |
| 20 ml | Bianco/blanco vermouth — {"raw_name": "Bianco/blanco vermouth", "raw_measure": "20 ml Bianco/blanco vermouth", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 5 ml | Elderflower liqueur — {"raw_name": "Elderflower liqueur", "raw_measure": "5 ml Elderflower liqueur", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 10 ml | Fino sherry — {"raw_name": "Fino sherry", "raw_measure": "10 ml Fino sherry", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of short pale yellow stalk and leaf from celery heart.
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
- Garnish with celery stalk.
Garnish: Prepare garnish of short pale yellow stalk and leaf from celery heart. Garnish with celery stalk.
Ice: ice
{"date_published": "2016-12-19 17:08:06", "source_url": "https://www.diffordsguide.com/cocktails/recipe/2897/palomino-flor", "image_url": "https://cdn.diffordsguide.com/cocktail/RJebEO/square/0/512x512.webp?v=1737701589"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.