Recommended Difford's Guide modern web export by Difford's Guide (2016) — Difford's Guide modern source record
| 22.5 ml | lime juice — {"raw_name": "Lime juice", "raw_measure": "22.5 ml Lime juice", "parse_status": "parsed", "mapping_status": "exact_existing"} | acid |
| 45 ml | Batavia arrack — {"raw_name": "Batavia arrack", "raw_measure": "45 ml Batavia arrack", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 22.5 ml | Vermouth alla vaniglia — {"raw_name": "Vermouth alla vaniglia", "raw_measure": "22.5 ml Vermouth alla vaniglia", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 22.5 ml | White creme de cacao — {"raw_name": "White crème de cacao", "raw_measure": "22.5 ml White crème de cacao", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
- Select and pre-chill a COUPE GLASS.
- Prepare lime slice wheel (ideally dehydrated) for garnish.
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
- Garnish with (dehydrated) lime wheel floated on surface.
Garnish: Prepare lime slice wheel (ideally dehydrated) for garnish. Garnish with (dehydrated) lime wheel floated on surface.
Ice: ice
{"date_published": "2016-12-02 12:54:44", "source_url": "https://www.diffordsguide.com/cocktails/recipe/3967/18th-century", "image_url": "https://cdn.diffordsguide.com/cocktail/RD22ar/square/0/512x512.webp?v=1737701596"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.