Recommended Difford's Guide modern web export by Difford's Guide (2025) — Difford's Guide modern source record
| 30 ml | lemon juice — {"raw_name": "Lemon juice", "raw_measure": "30 ml Lemon juice", "parse_status": "parsed", "mapping_status": "exact_existing"} | acid |
| 15 ml | Egg white (pasteurised) — {"raw_name": "Egg white (pasteurised)", "raw_measure": "15 ml Egg white (pasteurised)", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 60 ml | Ferro China — {"raw_name": "Ferro China", "raw_measure": "60 ml Ferro China", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 15 ml | Sugar syrup (2:1) — {"raw_name": "Sugar syrup (2:1)", "raw_measure": "15 ml Sugar syrup (2:1)", "parse_status": "parsed", "mapping_status": "exact_existing"} | sweetener |
- Select and pre-chill a SOUR OR MARTINI/COUPETTE GLASS.
- Prepare garnish of lemon zest twist and aromatic bitters.
- SHAKE all ingredients with ice and strain back into shaker.
- DRY SHAKE (without ice) to emulsify.
- FINE STRAIN into chilled glass.
- EXPRESS lemon zest twist over the cocktail and discard.
- Garnish with drops of aromatic bitters drawn through the foam.
Garnish: Prepare garnish of lemon zest twist and aromatic bitters. Garnish with drops of aromatic bitters drawn through the foam.
Ice: ice
{"date_published": "2025-09-04 14:10:36", "source_url": "https://www.diffordsguide.com/cocktails/recipe/36956/ironside-sour", "image_url": "https://cdn.diffordsguide.com/cocktail/OzQ0Er/square/0/512x512.webp?v=1757001008"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.