Recommended Difford's Guide modern web export by Difford's Guide (2013) — Difford's Guide modern source record
| 20 ml | Rye whiskey 50% abv — {"raw_name": "Rye whiskey 50% abv", "raw_measure": "20 ml Rye whiskey 50% abv", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 52.5 ml | Tawny port — {"raw_name": "Tawny port", "raw_measure": "52.5 ml Tawny port", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 15 ml | Gentian liqueur — {"raw_name": "Gentian liqueur", "raw_measure": "15 ml Gentian liqueur", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 1 whole | egg yolk — {"raw_name": "Egg yolk", "raw_measure": "1 fresh Egg yolk", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 7.5 ml | Sugar syrup (2:1) — {"raw_name": "Sugar syrup (2:1)", "raw_measure": "7.5 ml Sugar syrup (2:1)", "parse_status": "parsed", "mapping_status": "exact_existing"} | sweetener |
- DRY SHAKE (without ice) all ingredients
- Add ice, SHAKE again with ice and fine strain into chilled glass.
Ice: ice
{"date_published": "2013-11-22 16:36:28", "source_url": "https://www.diffordsguide.com/cocktails/recipe/3307/the-ruby-gold", "image_url": "https://cdn.diffordsguide.com/cocktail/rblnDR/square/0/512x512.webp?v=1737701592"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.