Recommended Difford's Guide modern web export by Difford's Guide (2025) — Difford's Guide modern source record
| 22.5 ml | lemon juice — {"raw_name": "Lemon juice", "raw_measure": "22.5 ml Lemon juice", "parse_status": "parsed", "mapping_status": "exact_existing"} | acid |
| 15 ml | Peated malt whisky — {"raw_name": "Peated malt whisky", "raw_measure": "15 ml Peated malt whisky", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 45 ml | Scotch whisky — {"raw_name": "Scotch whisky", "raw_measure": "45 ml Scotch whisky", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 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 |
| 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 | Marshmallow syrup — {"raw_name": "Marshmallow syrup", "raw_measure": "15 ml Marshmallow syrup", "parse_status": "parsed", "mapping_status": "exact_existing"} | sweetener |
- Select and pre-chill a SOUR OR MARTINI/COUPETTE GLASS.
- Prepare garnish of peated whisky (in atomiser) and skewered toasted marshmallow.
- SHAKE all ingredients with ice and strain back into shaker.
- DRY SHAKE (without ice) to emulsify.
- FINE STRAIN into chilled glass.
- Spray surface with peated whisky and garnish with skewered marshmallow.
Garnish: Prepare garnish of peated whisky (in atomiser) and skewered toasted marshmallow. Spray surface with peated whisky and garnish with skewered marshmallow.
Ice: ice
{"date_published": "2025-09-28 08:47:43", "source_url": "https://www.diffordsguide.com/cocktails/recipe/37194/campfire-sour", "image_url": "https://cdn.diffordsguide.com/cocktail/A64k8O/square/0/512x512.webp?v=1759484586"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.