Recommended Difford's Guide modern web export by Difford's Guide (2016) — Difford's Guide modern source record
| 25 ml | lemon juice — {"raw_name": "Lemon juice", "raw_measure": "25 ml Lemon juice", "parse_status": "parsed", "mapping_status": "exact_existing"} | acid |
| 4 dash | Absinthe — {"raw_name": "Absinthe", "raw_measure": "4 dash Absinthe", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 15 ml | triple sec — {"raw_name": "Triple sec", "raw_measure": "15 ml Triple sec", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 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 |
| 45 ml | pisco — {"raw_name": "Pisco", "raw_measure": "45 ml Pisco", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 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.
- Prepare garnish of spray Angostura Bitters through stencil or drip a few drops on surface foam..
- SHAKE all ingredients with ice and strain back into shaker.
- DRY SHAKE (without ice).
- FINE STRAIN into chilled glass.
Garnish: Prepare garnish of spray Angostura Bitters through stencil or drip a few drops on surface foam..
Ice: ice
{"date_published": "2016-11-21 15:47:24", "source_url": "https://www.diffordsguide.com/cocktails/recipe/3946/picasso-sour", "image_url": "https://cdn.diffordsguide.com/cocktail/RYlkPO/square/0/512x512.webp?v=1737701595"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.