Recommended Difford's Guide modern web export by Difford's Guide (2025) — Difford's Guide modern source record
| 22.5 ml | lime juice — {"raw_name": "Lime juice", "raw_measure": "22.5 ml Lime juice", "parse_status": "parsed", "mapping_status": "exact_existing"} | acid |
| 50 ml | gin — {"raw_name": "Gin", "raw_measure": "50 ml Gin", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 1 dash | Creole bitters — {"raw_name": "Creole bitters", "raw_measure": "1 dash Creole bitters", "parse_status": "parsed", "mapping_status": "exact_existing"} | bitter |
| 7.5 ml | Egg white (pasteurised) — {"raw_name": "Egg white (pasteurised)", "raw_measure": "7.5 ml Egg white (pasteurised)", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 3 dash | Saline solution 4:1 — {"raw_name": "Saline solution 4:1", "raw_measure": "3 drop Saline solution 4:1", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 20 ml | Rhubarb syrup — {"raw_name": "Rhubarb syrup", "raw_measure": "20 ml Rhubarb syrup", "parse_status": "parsed", "mapping_status": "exact_existing"} | sweetener |
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of Creole-style bitters.
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
- Garnish with Creole-style bitters dashed across foamy head.
Garnish: Prepare garnish of Creole-style bitters. Garnish with Creole-style bitters dashed across foamy head.
Ice: ice
{"date_published": "2025-03-30 10:30:39", "source_url": "https://www.diffordsguide.com/cocktails/recipe/33413/rhubarb-gimlet", "image_url": "https://cdn.diffordsguide.com/cocktail/RjQqQO/square/0/512x512.webp?v=1743681742"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.