Recommended Difford's Guide modern web export by Difford's Guide (2016) — Difford's Guide modern source record
| 2.5 ml | Japanese whisky — {"raw_name": "Japanese whisky", "raw_measure": "2.5 ml Japanese whisky", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 45 ml | Sake — {"raw_name": "Sake", "raw_measure": "45 ml Sake", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 45 ml | Vodka — {"raw_name": "Vodka", "raw_measure": "45 ml Vodka", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 7.5 ml | dry vermouth — {"raw_name": "Dry vermouth", "raw_measure": "7.5 ml Dry vermouth", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 2.5 ml | Sugar syrup (2:1) — {"raw_name": "Sugar syrup (2:1)", "raw_measure": "2.5 ml Sugar syrup (2:1)", "parse_status": "parsed", "mapping_status": "exact_existing"} | sweetener |
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of float wafer thin cucumber slice.
- STIR all ingredients with ice.
- FINE STRAIN into chilled glass.
Garnish: Prepare garnish of float wafer thin cucumber slice.
Ice: ice
{"date_published": "2016-11-18 13:24:00", "source_url": "https://www.diffordsguide.com/cocktails/recipe/3948/geisha-martini", "image_url": "https://cdn.diffordsguide.com/cocktail/ryg8NR/square/0/512x512.webp?v=1737701596"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.