Recommended Difford's Guide modern web export by Difford's Guide (2015) — Difford's Guide modern source record
| 60 ml | Cachaça (unaged) — {"raw_name": "Cachaça (unaged)", "raw_measure": "60 ml Cachaça (unaged)", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 45 ml | Apple juice — {"raw_name": "Apple juice", "raw_measure": "45 ml Apple juice", "parse_status": "parsed", "mapping_status": "exact_existing"} | dilution |
| 7.5 ml | White creme de cacao — {"raw_name": "White crème de cacao", "raw_measure": "7.5 ml White crème de cacao", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 10 ml | Fino sherry — {"raw_name": "Fino sherry", "raw_measure": "10 ml Fino sherry", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 10 ml | Orgeat syrup — {"raw_name": "Orgeat syrup", "raw_measure": "10 ml Orgeat syrup", "parse_status": "parsed", "mapping_status": "exact_existing"} | sweetener |
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of cacao powder.
- SHAKE all ingredients with ice.
- STRAIN into chilled glass.
- Dust with cacao powder.
Garnish: Prepare garnish of cacao powder.
Ice: ice
{"date_published": "2015-08-21 15:37:07", "source_url": "https://www.diffordsguide.com/cocktails/recipe/3516/orinoco-cocktail", "image_url": "https://cdn.diffordsguide.com/cocktail/RKaebr/square/0/512x512.webp?v=1737701577"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.