Recommended Difford's Guide modern web export by Difford's Guide (2025) — Difford's Guide modern source record
| 15 ml | Mezcal — {"raw_name": "Mezcal", "raw_measure": "15 ml Mezcal", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 45 ml | White port — {"raw_name": "White port", "raw_measure": "45 ml White port", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 5 ml | Manzanilla sherry — {"raw_name": "Manzanilla sherry", "raw_measure": "5 ml Manzanilla sherry", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 15 ml | Rosolio Bergamotto — {"raw_name": "Rosolio Bergamotto", "raw_measure": "15 ml Rosolio Bergamotto", "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 |
- Select and pre-chill a NICK & NORA GLASS.
- Prepare garnish of 3 skewered green olives.
- STIR all ingredients with ice.
- STRAIN into chilled glass.
- Garnish with skewered olives.
Garnish: Prepare garnish of 3 skewered green olives. Garnish with skewered olives.
Ice: ice
{"date_published": "2025-06-06 08:14:54", "source_url": "https://www.diffordsguide.com/cocktails/recipe/35969/vila-do-porto", "image_url": "https://cdn.diffordsguide.com/cocktail/RZ7LYA/square/0/512x512.webp?v=1749209948"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.