Recommended Difford's Guide modern web export by Difford's Guide (2016) — Difford's Guide modern source record
| 22.5 ml | Rye whiskey 50% abv — {"raw_name": "Rye whiskey 50% abv", "raw_measure": "22.5 ml Rye whiskey 50% abv", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 22.5 ml | Bénédictine D.O.M. — {"raw_name": "Bénédictine D.O.M.", "raw_measure": "22.5 ml Bénédictine D.O.M.", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 22.5 ml | Chartreuse Yellow — {"raw_name": "Chartreuse Yellow", "raw_measure": "22.5 ml Chartreuse Yellow", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 1 whole | Egg (white and yolk) — {"raw_name": "Egg (white and yolk)", "raw_measure": "1 fresh Egg (white and yolk)", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 5 ml | Sugar syrup (2:1) — {"raw_name": "Sugar syrup (2:1)", "raw_measure": "5 ml Sugar syrup (2:1)", "parse_status": "parsed", "mapping_status": "exact_existing"} | sweetener |
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of grated cinnamon and nutmeg.
- BEAT egg and pour into shaker.
- Add other ingredients, SHAKE with ice and strain back into shaker.
- DRY SHAKE (without ice) to emulsify.
- FINE STRAIN into chilled glass.
- Dust with freshly ground nutmeg and cinnamon.
Garnish: Prepare garnish of grated cinnamon and nutmeg.
Ice: ice
{"date_published": "2016-08-19 10:54:50", "source_url": "https://www.diffordsguide.com/cocktails/recipe/3877/colleen-bawn", "image_url": "https://cdn.diffordsguide.com/cocktail/r4a9zO/square/0/512x512.webp?v=1737701595"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.