Recommended Difford's Guide modern web export by Difford's Guide (2024) — Difford's Guide modern source record
| 45 ml | Spanish brandy — {"raw_name": "Spanish brandy", "raw_measure": "45 ml Spanish brandy", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 45 ml | Aniseed liqueur — {"raw_name": "Aniseed liqueur", "raw_measure": "45 ml Aniseed liqueur", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
- Select and pre-chill a SNIFTER/BRANDY BALLOON GLASS.
- STIR both ingredients with ice.
- STRAIN into ice-filled glass (preferably over a large cube or chunk of block ice).
Ice: ice
{"date_published": "2024-10-21 19:10:12", "source_url": "https://www.diffordsguide.com/cocktails/recipe/30943/sol-y-sombra", "image_url": "https://cdn.diffordsguide.com/cocktail/AqxMZR/square/0/512x512.webp?v=1737701661"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.