Recommended Difford's Guide modern web export by Difford's Guide (2016) — Difford's Guide modern source record
| 30 ml | Cachaça (unaged) — {"raw_name": "Cachaça (unaged)", "raw_measure": "30 ml Cachaça (unaged)", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 60 ml | Espresso coffee (hot) — {"raw_name": "Espresso coffee (hot)", "raw_measure": "60 ml Espresso coffee (hot)", "parse_status": "parsed", "mapping_status": "exact_existing"} | dilution |
| 30 ml | Whipping cream — {"raw_name": "Whipping cream", "raw_measure": "30 ml Whipping cream", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 22.5 ml | Sugar syrup (2:1) — {"raw_name": "Sugar syrup (2:1)", "raw_measure": "22.5 ml Sugar syrup (2:1)", "parse_status": "parsed", "mapping_status": "exact_existing"} | sweetener |
- Select and pre-chill a TODDY GLASS.
- Prepare garnish of coffee beans.
- BLEND ingredients with 6oz scoop of crushed ice.
- Pour into glass.
- Serve with straws.
Garnish: Prepare garnish of coffee beans.
Ice: ice
{"date_published": "2016-07-20 07:47:49", "source_url": "https://www.diffordsguide.com/cocktails/recipe/319/brazilian-coffee", "image_url": "https://cdn.diffordsguide.com/cocktail/wrNa5A/square/0/512x512.webp?v=1737701572"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.