Recommended Difford's Guide modern web export by Difford's Guide (2017) — Difford's Guide modern source record
| 45 ml | Cognac brandy — {"raw_name": "Cognac (brandy)", "raw_measure": "45 ml Cognac (brandy)", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 5 ml | Peated malt whisky — {"raw_name": "Peated malt whisky", "raw_measure": "5 ml Peated malt whisky", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 20 ml | Vermouth amaro (Pun.) — {"raw_name": "Vermouth amaro (Pun.)", "raw_measure": "20 ml Vermouth amaro (Pun.)", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 10 ml | Chartreuse Yellow — {"raw_name": "Chartreuse Yellow", "raw_measure": "10 ml Chartreuse Yellow", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
- Select and pre-chill a NICK & NORA GLASS.
- Prepare garnish of lemon zest twist.
- STIR all ingredients with ice.
- FINE STRAIN into chilled glass.
- EXPRESS lemon zest twist over the cocktail and use as garnish.
Garnish: Prepare garnish of lemon zest twist. EXPRESS lemon zest twist over the cocktail and use as garnish.
Ice: ice
{"date_published": "2017-01-18 14:02:19", "source_url": "https://www.diffordsguide.com/cocktails/recipe/2967/purgatory-a-la-francaise", "image_url": "https://cdn.diffordsguide.com/cocktail/RDx1yR/square/0/512x512.webp?v=1737701590"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.