Recommended Difford's Guide modern web export by Difford's Guide (2017) — Difford's Guide modern source record
| 45 ml | Aged rum (6-10yr) — {"raw_name": "Aged rum (6-10yr)", "raw_measure": "45 ml Aged rum (6-10yr)", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 5 dash | Chocolate bitters — {"raw_name": "Chocolate bitters", "raw_measure": "5 drop Chocolate bitters", "parse_status": "parsed", "mapping_status": "exact_existing"} | bitter |
| 22.5 ml | Caramel liqueur — {"raw_name": "Caramel liqueur", "raw_measure": "22.5 ml Caramel liqueur", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 15 ml | Rosso/sweet vermouth — {"raw_name": "Rosso/sweet vermouth", "raw_measure": "15 ml Rosso/sweet vermouth", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 7.5 ml | Dark crème de cacao — {"raw_name": "Dark crème de cacao", "raw_measure": "7.5 ml Dark crème de cacao", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 2.5 ml | Pedro Ximénez sherry — {"raw_name": "Pedro Ximénez sherry", "raw_measure": "2.5 ml Pedro Ximénez sherry", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
- Select and pre-chill a NICK & NORA GLASS.
- Prepare garnish of raisin and nut chocolate.
- STIR all ingredients with ice.
- FINE STRAIN into chilled glass.
- Garnish with raisin and nut chocolate balanced across rim.
Garnish: Prepare garnish of raisin and nut chocolate. Garnish with raisin and nut chocolate balanced across rim.
Ice: ice
{"date_published": "2017-04-28 08:10:25", "source_url": "https://www.diffordsguide.com/cocktails/recipe/4118/chocolate-rum-and-raisin", "image_url": "https://cdn.diffordsguide.com/cocktail/OdyW6R/square/0/512x512.webp?v=1737701597"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.