Recommended Difford's Guide modern web export by Difford's Guide (2016) — Difford's Guide modern source record
| 15 ml | lemon juice — {"raw_name": "Lemon juice", "raw_measure": "15 ml Lemon juice", "parse_status": "parsed", "mapping_status": "exact_existing"} | acid |
| 45 ml | Cognac brandy — {"raw_name": "Cognac (brandy)", "raw_measure": "45 ml Cognac (brandy)", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 15 ml | Black raspberry liqueur — {"raw_name": "Black raspberry liqueur", "raw_measure": "15 ml Black raspberry liqueur", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 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 |
| 7.5 ml | Sugar syrup (2:1) — {"raw_name": "Sugar syrup (2:1)", "raw_measure": "7.5 ml Sugar syrup (2:1)", "parse_status": "parsed", "mapping_status": "exact_existing"} | sweetener |
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of spot 2 drops of Angostura bitters on surface of drink.
- SHAKE all ingredients with ice and strain back into shaker.
- DRY SHAKE (without ice).
- FINE STRAIN into chilled glass.
Garnish: Prepare garnish of spot 2 drops of Angostura bitters on surface of drink.
Ice: ice
{"date_published": "2016-05-04 09:43:47", "source_url": "https://www.diffordsguide.com/cocktails/recipe/3740/velvet-seine", "image_url": "https://cdn.diffordsguide.com/cocktail/AP7D4R/square/0/512x512.webp?v=1737701594"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.