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 |
| 50 ml | Light gold rum 1-3yo — {"raw_name": "Light gold rum 1-3yo", "raw_measure": "50 ml Light gold rum 1-3yo", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 4 dash | Vanilla bitters — {"raw_name": "Vanilla bitters", "raw_measure": "4 drop Vanilla bitters", "parse_status": "parsed", "mapping_status": "exact_existing"} | bitter |
| 15 ml | White port — {"raw_name": "White port", "raw_measure": "15 ml White port", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 10 ml | Egg white (pasteurised) — {"raw_name": "Egg white (pasteurised)", "raw_measure": "10 ml Egg white (pasteurised)", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 15 ml | Rhubarb syrup — {"raw_name": "Rhubarb syrup", "raw_measure": "15 ml Rhubarb syrup", "parse_status": "parsed", "mapping_status": "exact_existing"} | sweetener |
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of rhubarb ribbon.
- SHAKE all ingredients with ice and strain back into shaker.
- DRY SHAKE (without ice) to emulsify.
- FINE STRAIN into chilled glass.
- Garnish with thin strip of rhubarb ribbon on foam head.
Garnish: Prepare garnish of rhubarb ribbon. Garnish with thin strip of rhubarb ribbon on foam head.
Ice: ice
{"date_published": "2025-03-20 12:21:22", "source_url": "https://www.diffordsguide.com/cocktails/recipe/33140/rumpus", "image_url": "https://cdn.diffordsguide.com/cocktail/APbq2O/square/0/512x512.webp?v=1742486895"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.