Recommended Difford's Guide modern web export by Difford's Guide (2017) — Difford's Guide modern source record
| 15 ml | orange juice — {"raw_name": "Orange juice", "raw_measure": "15 ml Orange juice", "parse_status": "parsed", "mapping_status": "exact_existing"} | acid |
| 45 ml | Scotch whisky — {"raw_name": "Scotch whisky", "raw_measure": "45 ml Scotch whisky", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 2 dash | orange bitters — {"raw_name": "Orange bitters", "raw_measure": "2 dash Orange bitters", "parse_status": "parsed", "mapping_status": "exact_existing"} | bitter |
| 45 ml | Tawny port — {"raw_name": "Tawny port", "raw_measure": "45 ml Tawny port", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 7.5 ml | Sugar syrup (2:1) — {"raw_name": "Sugar syrup (2:1)", "raw_measure": "7.5 ml Sugar syrup (2:1)", "parse_status": "parsed", "mapping_status": "exact_existing"} | sweetener |
- Select and pre-chill a ROCKS GLASS.
- Prepare garnish of orange zest twist (discarded) and rosemary sprig.
- SHAKE all ingredients with ice.
- STRAIN into ice-filled glass.
Garnish: Prepare garnish of orange zest twist (discarded) and rosemary sprig.
Ice: ice
{"date_published": "2017-06-02 11:11:46", "source_url": "https://www.diffordsguide.com/cocktails/recipe/4146/rosemary-tuck", "image_url": "https://cdn.diffordsguide.com/cocktail/RYlDEO/square/0/512x512.webp?v=1737701597"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.