Recommended Difford's Guide modern web export by Difford's Guide (2018) — Difford's Guide modern source record
| 1 dash | Absinthe — {"raw_name": "Absinthe", "raw_measure": "1 dash Absinthe", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 37.5 ml | Scotch whisky — {"raw_name": "Scotch whisky", "raw_measure": "37.5 ml Scotch whisky", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 2 dash | Creole bitters — {"raw_name": "Creole bitters", "raw_measure": "2 dash Creole bitters", "parse_status": "parsed", "mapping_status": "exact_existing"} | bitter |
| 30 ml | Rosso/sweet vermouth — {"raw_name": "Rosso/sweet vermouth", "raw_measure": "30 ml Rosso/sweet vermouth", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 10 ml | Bénédictine D.O.M. — {"raw_name": "Bénédictine D.O.M.", "raw_measure": "10 ml Bénédictine D.O.M.", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
- Select and pre-chill a NICK & NORA GLASS.
- Prepare garnish of lemon zest and a slice of shortbread..
- STIR all ingredients with ice.
- FINE STRAIN into chilled glass.
- EXPRESS lemon zest twist over the cocktail and discard.
- Garnish with a slice of shortbread rested across the rim.
Garnish: Prepare garnish of lemon zest and a slice of shortbread.. Garnish with a slice of shortbread rested across the rim.
Ice: ice
{"date_published": "2018-05-10 13:06:56", "source_url": "https://www.diffordsguide.com/cocktails/recipe/4109/bobby-burns-diffords-own", "image_url": "https://cdn.diffordsguide.com/cocktail/RJ275R/square/0/512x512.webp?v=1737701589"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.