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 |
| 22.5 ml | Espresso coffee (hot) — {"raw_name": "Espresso coffee (hot)", "raw_measure": "22.5 ml Espresso coffee (hot)", "parse_status": "parsed", "mapping_status": "exact_existing"} | dilution |
| 10 ml | coffee liqueur — {"raw_name": "Coffee liqueur", "raw_measure": "10 ml Coffee liqueur", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 22.5 ml | Pedro Ximénez sherry — {"raw_name": "Pedro Ximénez sherry", "raw_measure": "22.5 ml Pedro Ximénez sherry", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
- Select and pre-chill a MARTINI GLASS.
- Prepare garnish of coffee beans and skewered raisins.
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
- Garnish with 3 coffee beans floated on surface and skewered raisins.
Garnish: Prepare garnish of coffee beans and skewered raisins. Garnish with 3 coffee beans floated on surface and skewered raisins.
Ice: ice
{"date_published": "2017-10-30 16:06:39", "source_url": "https://www.diffordsguide.com/cocktails/recipe/4291/rum-and-raisin-espresso-martini", "image_url": "https://cdn.diffordsguide.com/cocktail/Am64Lr/square/0/512x512.webp?v=1737701598"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.