Recommended Difford's Guide modern web export by Difford's Guide (2016) — Difford's Guide modern source record
| 40 ml | Cognac brandy — {"raw_name": "Cognac (brandy)", "raw_measure": "40 ml Cognac (brandy)", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 2 dash | Aromatic bitters — {"raw_name": "Aromatic bitters", "raw_measure": "2 dash Aromatic bitters", "parse_status": "parsed", "mapping_status": "exact_existing"} | bitter |
| 20 ml | Vermouth amaro (Coc.) — {"raw_name": "Vermouth amaro (Coc.)", "raw_measure": "20 ml Vermouth amaro (Coc.)", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 15 ml | Pedro Ximénez sherry — {"raw_name": "Pedro Ximénez sherry", "raw_measure": "15 ml Pedro Ximénez sherry", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of Luxardo Maraschino Cherry.
- STIR all ingredients with ice.
- FINE STRAIN into chilled glass.
- Garnish with maraschino cherry.
Garnish: Prepare garnish of Luxardo Maraschino Cherry. Garnish with maraschino cherry.
Ice: ice
{"date_published": "2016-05-04 10:03:25", "source_url": "https://www.diffordsguide.com/cocktails/recipe/3732/cherry-velvet", "image_url": "https://cdn.diffordsguide.com/cocktail/reL46A/square/0/512x512.webp?v=1737701594"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.