Recommended Difford's Guide modern web export by Difford's Guide (2017) — Difford's Guide modern source record
| 30 ml | OP high ester aged pot still rum — {"raw_name": "OP high ester aged pot still rum", "raw_measure": "30 ml OP high ester aged pot still rum", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 60 ml | stout beer — {"raw_name": "Stout beer", "raw_measure": "60 ml Stout beer", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 30 ml | coffee liqueur — {"raw_name": "Coffee liqueur", "raw_measure": "30 ml Coffee liqueur", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 5 ml | Dark crème de cacao — {"raw_name": "Dark crème de cacao", "raw_measure": "5 ml Dark crème de cacao", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of grated 85% cacao chocolate.
- SHAKE all ingredients with ice. (BEWARE - the stout may be explosive in your shaker so hold both ends more firmly than usual.)
- FINE STRAIN into chilled glass.
- Dust with chocolate shavings..
Garnish: Prepare garnish of grated 85% cacao chocolate.
Ice: ice
{"date_published": "2017-04-01 08:13:32", "source_url": "https://www.diffordsguide.com/cocktails/recipe/3317/stout-fellow", "image_url": "https://cdn.diffordsguide.com/cocktail/r09PwO/square/0/512x512.webp?v=1737701592"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.