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 |
| 40 ml | Light white rum — {"raw_name": "Light white rum", "raw_measure": "40 ml Light white rum", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 10 ml | Red bitter liqueur — {"raw_name": "Red bitter liqueur", "raw_measure": "10 ml Red bitter liqueur", "parse_status": "parsed", "mapping_status": "exact_existing"} | bitter |
| 1 whole | Basil leaves — {"raw_name": "Basil leaves", "raw_measure": "1 fresh Basil leaves", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 30 ml | Brut sparkling wine — {"raw_name": "Brut sparkling wine", "raw_measure": "30 ml Brut sparkling wine", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 15 ml | Sugar syrup (2:1) — {"raw_name": "Sugar syrup (2:1)", "raw_measure": "15 ml Sugar syrup (2:1)", "parse_status": "parsed", "mapping_status": "exact_existing"} | sweetener |
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of skewered black olives.
- Lightly MUDDLE basil (just to bruise) in base of shaker.
- Add next 4 ingredients and SHAKE with ice.
- FINE STRAIN into chilled glass.
- TOP with sparkling wine.
- Garnish with skewered olives.
Garnish: Prepare garnish of skewered black olives. Garnish with skewered olives.
Ice: ice
{"date_published": "2017-01-04 08:21:34", "source_url": "https://www.diffordsguide.com/cocktails/recipe/3917/curtain-call", "image_url": "https://cdn.diffordsguide.com/cocktail/r0z99R/square/1/512x512.webp?v=1746708048"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.