Recommended Difford's Guide modern web export by Difford's Guide (2016) — Difford's Guide modern source record
| 30 ml | *Special ingredient #1 — {"raw_name": "*Special ingredient #1", "raw_measure": "30 ml *Special ingredient #1", "parse_status": "parsed", "mapping_status": "unresolved"} | other |
| 30 ml | pisco — {"raw_name": "Pisco", "raw_measure": "30 ml Pisco", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 30 ml | Prosecco — {"raw_name": "Prosecco", "raw_measure": "30 ml Prosecco", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
- STIR all ingredients with ice and strain into chilled glass (without ice)
- (Note the sparkling wine should be flat.)
- <strong>*Special ingredient #1</strong> = Cardamom and Pear Shrub made as follows:
- 400ml Merlet pare
- 300ml Gewürztraminer, Germain
- 7g Cardamom pods
- 5ml Vanilla curd
- 75ml White balsamic
- 10g Citric acid
- 10g Tartaric acid
- 150g Caster sugar
- 100g Water
- Blend for 5 minutes and super strain.
Ice: ice
{"date_published": "2016-08-19 11:09:18", "source_url": "https://www.diffordsguide.com/cocktails/recipe/3871/apairoteef", "image_url": "https://cdn.diffordsguide.com/cocktail/O7gwwO/square/0/512x512.webp?v=1737701595"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.