Recommended Difford's Guide modern web export by Difford's Guide (2025) — Difford's Guide modern source record
| 7.5 ml | lemon juice — {"raw_name": "Lemon juice", "raw_measure": "7.5 ml Lemon juice", "parse_status": "parsed", "mapping_status": "exact_existing"} | acid |
| 45 ml | Cognac brandy — {"raw_name": "Cognac (brandy)", "raw_measure": "45 ml Cognac (brandy)", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 20 ml | Raspberry Purée — {"raw_name": "Raspberry Purée", "raw_measure": "20 ml Raspberry Purée", "parse_status": "parsed", "mapping_status": "new_raw"} | dilution |
| 60 ml | lemonade — {"raw_name": "Lemonade", "raw_measure": "60 ml Lemonade", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 10 ml | Cinnamon syrup — {"raw_name": "Cinnamon syrup", "raw_measure": "10 ml Cinnamon syrup", "parse_status": "parsed", "mapping_status": "exact_existing"} | sweetener |
- Select and pre-chill a COLLINS GLASS.
- Prepare garnish of cinnamon stick.
- SHAKE first 4 ingredients with ice.
- Open shaker and ADD lemonade.
- STRAIN into ice-filled glass.
- Garnish with cinnamon stick.
Garnish: Prepare garnish of cinnamon stick. Garnish with cinnamon stick.
Ice: ice
{"date_published": "2025-02-12 07:11:38", "source_url": "https://www.diffordsguide.com/cocktails/recipe/32389/framboise-palme", "image_url": "https://cdn.diffordsguide.com/cocktail/O5mlzO/square/0/512x512.webp?v=1739980828"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.