Recommended Difford's Guide modern web export by Difford's Guide (2013) — Difford's Guide modern source record
| 5 ml | lemon juice — {"raw_name": "Lemon juice", "raw_measure": "5 ml Lemon juice", "parse_status": "parsed", "mapping_status": "exact_existing"} | acid |
| 60 ml | Scotch whisky — {"raw_name": "Scotch whisky", "raw_measure": "60 ml Scotch whisky", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 1 dash | orange bitters — {"raw_name": "Orange bitters", "raw_measure": "1 dash Orange bitters", "parse_status": "parsed", "mapping_status": "exact_existing"} | bitter |
| 10 ml | dry vermouth — {"raw_name": "Dry vermouth", "raw_measure": "10 ml Dry vermouth", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 10 ml | Orange curacao — {"raw_name": "Orange Curaçao", "raw_measure": "10 ml Orange Curaçao", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of skewered green olive.
- STIR all ingredients with ice.
- FINE STRAIN into chilled glass.
- Garnish with skewered olive.
Garnish: Prepare garnish of skewered green olive. Garnish with skewered olive.
Ice: ice
{"date_published": "2013-11-22 14:58:13", "source_url": "https://www.diffordsguide.com/cocktails/recipe/3297/oyster-bay", "image_url": "https://cdn.diffordsguide.com/cocktail/RJeP0O/square/0/512x512.webp?v=1737701591"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.