Recommended Difford's Guide modern web export by Difford's Guide (2017) — 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 |
| 7.5 ml | Fernet liqueur — {"raw_name": "Fernet liqueur", "raw_measure": "7.5 ml Fernet liqueur", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 15 ml | Chartreuse Green — {"raw_name": "Chartreuse Green", "raw_measure": "15 ml Chartreuse Green", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 30 ml | Dark crème de cacao — {"raw_name": "Dark crème de cacao", "raw_measure": "30 ml Dark crème de cacao", "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 |
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of cocoa powder and mint leaf.
- STIR first 3 ingredients with ice.
- STRAIN into chilled glass.
- SHAKE Chartreuse and cream with ice and strain back into shaker.
- DRY SHAKE (without ice) to emulsify.
- LAYER by carefully straining Chartreuse cream over surface of cocktail.
- Dust with cacao powder, then float mint leaf in the centre of the cocktail.
Garnish: Prepare garnish of cocoa powder and mint leaf.
Ice: ice
{"date_published": "2017-06-14 09:06:14", "source_url": "https://www.diffordsguide.com/cocktails/recipe/3283/haberdasher", "image_url": "https://cdn.diffordsguide.com/cocktail/rVQPwA/square/0/512x512.webp?v=1737701591"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.