Recommended Difford's Guide modern web export by Difford's Guide (2025) — Difford's Guide modern source record
| 45 ml | Bourbon whiskey — {"raw_name": "Bourbon whiskey", "raw_measure": "45 ml Bourbon whiskey", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 30 ml | Espresso coffee (hot) — {"raw_name": "Espresso coffee (hot)", "raw_measure": "30 ml Espresso coffee (hot)", "parse_status": "parsed", "mapping_status": "exact_existing"} | dilution |
| 10 ml | Dark crème de cacao — {"raw_name": "Dark crème de cacao", "raw_measure": "10 ml Dark crème de cacao", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 15 ml | Heavy/double cream — {"raw_name": "Heavy/double cream", "raw_measure": "15 ml Heavy/double cream", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 3 dash | Saline solution 4:1 — {"raw_name": "Saline solution 4:1", "raw_measure": "3 drop Saline solution 4:1", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 10 ml | Caramel syrup — {"raw_name": "Caramel syrup", "raw_measure": "10 ml Caramel syrup", "parse_status": "parsed", "mapping_status": "exact_existing"} | sweetener |
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of cocoa powder.
- SHAKE first 5 ingredients with ice.
- FINE STRAIN into chilled glass.
- Whip or shake cream to aerate then FLOAT in the centre of the cocktail.
- Dust with cocoa powder.
Garnish: Prepare garnish of cocoa powder.
Ice: ice
{"date_published": "2025-01-23 09:48:53", "source_url": "https://www.diffordsguide.com/cocktails/recipe/32142/caramel-mocha-martini", "image_url": "https://cdn.diffordsguide.com/cocktail/OX6gwA/square/0/512x512.webp?v=1737701664"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.