Recommended Difford's Guide modern web export by Difford's Guide (2025) — Difford's Guide modern source record
| 30 ml | Espresso coffee (hot) — {"raw_name": "Espresso coffee (hot)", "raw_measure": "30 ml Espresso coffee (hot)", "parse_status": "parsed", "mapping_status": "exact_existing"} | dilution |
| 60 ml | Greek spirit — {"raw_name": "Greek spirit", "raw_measure": "60 ml Greek spirit", "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 |
| 15 ml | Vanilla sugar syrup — {"raw_name": "Vanilla sugar syrup", "raw_measure": "15 ml Vanilla sugar syrup", "parse_status": "parsed", "mapping_status": "exact_existing"} | sweetener |
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of coin-sized orange zest twist.
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
- EXPRESS orange zest twist over the cocktail and drop onto centre of foamy head as a garnish.
Garnish: Prepare garnish of coin-sized orange zest twist. EXPRESS orange zest twist over the cocktail and drop onto centre of foamy head as a garnish.
Ice: ice
{"date_published": "2025-08-02 13:22:48", "source_url": "https://www.diffordsguide.com/cocktails/recipe/36595/espresso-under-the-sun", "image_url": "https://cdn.diffordsguide.com/cocktail/rbexnA/square/0/512x512.webp?v=1754562406"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.