Recommended Difford's Guide modern web export by Difford's Guide (2017) — Difford's Guide modern source record
| 30 ml | Spiced rum — {"raw_name": "Spiced rum", "raw_measure": "30 ml Spiced rum", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 15 ml | Butterscotch liqueur — {"raw_name": "Butterscotch liqueur", "raw_measure": "15 ml Butterscotch liqueur", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 15 ml | Caramel liqueur — {"raw_name": "Caramel liqueur", "raw_measure": "15 ml Caramel liqueur", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 50 ml | Brut sparkling wine — {"raw_name": "Brut sparkling wine", "raw_measure": "50 ml Brut sparkling wine", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
- Select and pre-chill a FLUTE GLASS.
- RIM glass with toffee sauce.
- SHAKE first 3 ingredients with ice.
- STRAIN into chilled glass.
- TOP with sparkling wine and briefly stir.
Ice: ice
{"date_published": "2017-01-04 14:30:46", "source_url": "https://www.diffordsguide.com/cocktails/recipe/3413/sticky-toffee-fizz", "image_url": "https://cdn.diffordsguide.com/cocktail/Rjl3Gr/square/0/512x512.webp?v=1737701592"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.