Recommended Difford's Guide modern web export by Difford's Guide (2017) — Difford's Guide modern source record
| 15 ml | gin — {"raw_name": "Gin", "raw_measure": "15 ml Gin", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 45 ml | Oak Smoked Vodka — {"raw_name": "Oak Smoked Vodka", "raw_measure": "45 ml Oak Smoked Vodka", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 1 dash | Jerry Thomas bitters — {"raw_name": "Jerry Thomas bitters", "raw_measure": "1 dash Jerry Thomas bitters", "parse_status": "parsed", "mapping_status": "exact_existing"} | bitter |
| 7.5 ml | dry vermouth — {"raw_name": "Dry vermouth", "raw_measure": "7.5 ml Dry vermouth", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
- Select and pre-chill a NICK & NORA GLASS.
- Prepare garnish of lemon zest twist and small strip cured smoked pork on a skewer..
- STIR all ingredients with ice.
- FINE STRAIN into chilled glass.
Garnish: Prepare garnish of lemon zest twist and small strip cured smoked pork on a skewer..
Ice: ice
{"date_published": "2017-03-31 08:46:47", "source_url": "https://www.diffordsguide.com/cocktails/recipe/4103/smoking-gun-vesper", "image_url": "https://cdn.diffordsguide.com/cocktail/Am6BWr/square/0/512x512.webp?v=1737701597"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.