Recommended Difford's Guide modern web export by Difford's Guide (2025) — Difford's Guide modern source record
| 30 ml | Cognac brandy — {"raw_name": "Cognac (brandy)", "raw_measure": "30 ml Cognac (brandy)", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 15 ml | Dark crème de cacao — {"raw_name": "Dark crème de cacao", "raw_measure": "15 ml Dark crème de cacao", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 22.5 ml | Ruby port — {"raw_name": "Ruby port", "raw_measure": "22.5 ml Ruby port", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 30 ml | Whipping cream — {"raw_name": "Whipping cream", "raw_measure": "30 ml Whipping cream", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 5 ml | Brown sugar syrup — {"raw_name": "Brown sugar syrup", "raw_measure": "5 ml Brown sugar syrup", "parse_status": "parsed", "mapping_status": "exact_existing"} | sweetener |
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of grated chocolate.
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
- Dust with chocolate grated over cocktail.
Garnish: Prepare garnish of grated chocolate.
Ice: ice
{"date_published": "2025-02-15 13:48:29", "source_url": "https://www.diffordsguide.com/cocktails/recipe/32438/chocolate-punch", "image_url": "https://cdn.diffordsguide.com/cocktail/A2vLmA/square/0/512x512.webp?v=1741266162"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.