Recommended Difford's Guide modern web export by Difford's Guide (2016) — Difford's Guide modern source record
| 40 ml | Scotch whisky — {"raw_name": "Scotch whisky", "raw_measure": "40 ml Scotch whisky", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 15 ml | Amaretto liqueur — {"raw_name": "Amaretto liqueur", "raw_measure": "15 ml Amaretto liqueur", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 20 ml | Oat milk — {"raw_name": "Oat milk", "raw_measure": "20 ml Oat milk", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 10 ml | Whipping cream — {"raw_name": "Whipping cream", "raw_measure": "10 ml Whipping cream", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 2 barspoon | honey — {"raw_name": "Honey", "raw_measure": "2 barspoon Honey", "parse_status": "parsed", "mapping_status": "exact_existing"} | sweetener |
- STIR honey with Scotch in base of shaker until honey dissolves
- Add other ingredients, SHAKE with ice and fine strain into chilled glass.
Ice: ice
{"date_published": "2016-07-04 10:58:15", "source_url": "https://www.diffordsguide.com/cocktails/recipe/3680/almond-atholl-brose", "image_url": "https://cdn.diffordsguide.com/cocktail/ApbmjO/square/0/512x512.webp?v=1737701594"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.