Recommended Difford's Guide modern web export by Difford's Guide (2025) — Difford's Guide modern source record
| 15 ml | lime juice — {"raw_name": "Lime juice", "raw_measure": "15 ml Lime juice", "parse_status": "parsed", "mapping_status": "exact_existing"} | acid |
| 60 ml | Blanco tequila — {"raw_name": "Blanco tequila", "raw_measure": "60 ml Blanco tequila", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 45 ml | Soda (club soda) water — {"raw_name": "Soda (club soda) water", "raw_measure": "45 ml Soda (club soda) water", "parse_status": "parsed", "mapping_status": "exact_existing"} | dilution |
| 7.5 ml | crème de cassis — {"raw_name": "Crème de cassis", "raw_measure": "7.5 ml Crème de cassis", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 22.5 ml | Homemade ginger syrup — {"raw_name": "Homemade ginger syrup", "raw_measure": "22.5 ml Homemade ginger syrup", "parse_status": "parsed", "mapping_status": "exact_existing"} | sweetener |
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of skewered crystallised ginger.
- SHAKE first 4 ingredients with ice.
- STRAIN into ice-filled glass whilst also pouring soda.
- Garnish with skewered crystallised ginger.
Garnish: Prepare garnish of skewered crystallised ginger. Garnish with skewered crystallised ginger.
Ice: ice
{"date_published": "2025-02-16 08:46:04", "source_url": "https://www.diffordsguide.com/cocktails/recipe/32450/milk-and-honeys-el-diablo", "image_url": "https://cdn.diffordsguide.com/cocktail/A6yJxR/square/0/512x512.webp?v=1739983835"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.