Recommended Difford's Guide modern web export by Difford's Guide (2017) — Difford's Guide modern source record
| 20 ml | lemon juice — {"raw_name": "Lemon juice", "raw_measure": "20 ml Lemon juice", "parse_status": "parsed", "mapping_status": "exact_existing"} | acid |
| 50 ml | Cognac brandy — {"raw_name": "Cognac (brandy)", "raw_measure": "50 ml Cognac (brandy)", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 10 ml | Creole bitters — {"raw_name": "Creole bitters", "raw_measure": "10 ml Creole bitters", "parse_status": "parsed", "mapping_status": "exact_existing"} | bitter |
| 20 ml | Egg white (pasteurised) — {"raw_name": "Egg white (pasteurised)", "raw_measure": "20 ml Egg white (pasteurised)", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 5 ml | Orgeat syrup — {"raw_name": "Orgeat syrup", "raw_measure": "5 ml Orgeat syrup", "parse_status": "parsed", "mapping_status": "exact_existing"} | sweetener |
| 10 ml | Sugar syrup (2:1) — {"raw_name": "Sugar syrup (2:1)", "raw_measure": "10 ml Sugar syrup (2:1)", "parse_status": "parsed", "mapping_status": "exact_existing"} | sweetener |
- Select and pre-chill a COUPE GLASS.
- SHAKE first 5 ingredients with ice and strain back into shaker.
- DRY SHAKE (without ice) to emulsify.
- FINE STRAIN into chilled glass.
- Slowly pour Creole bitters onto a spot in the centre of the cocktail. After about a minute or so, a 'Thin Pink Line' of bitters develops below the foam.
Ice: ice
{"date_published": "2017-08-22 14:17:31", "source_url": "https://www.diffordsguide.com/cocktails/recipe/3739/thin-pink-line", "image_url": "https://cdn.diffordsguide.com/cocktail/rVQdvA/square/0/512x512.webp?v=1737701594"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.