Recommended Difford's Guide modern web export by Difford's Guide (2015) — Difford's Guide modern source record
| 10 ml | Peated malt whisky — {"raw_name": "Peated malt whisky", "raw_measure": "10 ml Peated malt whisky", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 2 dash | Orinoco bitters — {"raw_name": "Orinoco bitters", "raw_measure": "2 dash Orinoco bitters", "parse_status": "parsed", "mapping_status": "exact_existing"} | bitter |
| 50 ml | Red quinquina e.g. Dubonnet, Byrrh — {"raw_name": "Red quinquina e.g. Dubonnet, Byrrh", "raw_measure": "50 ml Red quinquina e.g. Dubonnet, Byrrh", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 20 ml | Clove and quince syrup — {"raw_name": "Clove and quince syrup", "raw_measure": "20 ml Clove and quince syrup", "parse_status": "parsed", "mapping_status": "new_raw"} | sweetener |
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of orange zest twist.
- STIR all ingredients with ice.
- FINE STRAIN into chilled glass.
- EXPRESS orange zest twist over the cocktail and use as garnish.
Garnish: Prepare garnish of orange zest twist. EXPRESS orange zest twist over the cocktail and use as garnish.
Ice: ice
{"date_published": "2015-09-04 08:45:39", "source_url": "https://www.diffordsguide.com/cocktails/recipe/3503/quincy-jones", "image_url": "https://cdn.diffordsguide.com/cocktail/AmlQ8R/square/0/512x512.webp?v=1737701593"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.