Recommended Difford's Guide modern web export by Difford's Guide (2018) — Difford's Guide modern source record
| 22.5 ml | lemon juice — {"raw_name": "Lemon juice", "raw_measure": "22.5 ml Lemon juice", "parse_status": "parsed", "mapping_status": "exact_existing"} | acid |
| 15 ml | Rye whiskey 50% abv — {"raw_name": "Rye whiskey 50% abv", "raw_measure": "15 ml Rye whiskey 50% abv", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 45 ml | Aromatic bitters — {"raw_name": "Aromatic bitters", "raw_measure": "45 ml Aromatic bitters", "parse_status": "parsed", "mapping_status": "exact_existing"} | bitter |
| 30 ml | Orgeat syrup — {"raw_name": "Orgeat syrup", "raw_measure": "30 ml Orgeat syrup", "parse_status": "parsed", "mapping_status": "exact_existing"} | sweetener |
- Select and pre-chill a COUPE GLASS.
- No garnish to prepare.
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
- Serve naked, without garnish.
Garnish: No garnish to prepare. Serve naked, without garnish.
Ice: ice
{"date_published": "2018-05-04 12:41:52", "source_url": "https://www.diffordsguide.com/cocktails/recipe/3328/trinidad-sour", "image_url": "https://cdn.diffordsguide.com/cocktail/Ax0gGA/square/0/512x512.webp?v=1737701592"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.