Recommended Difford's Guide modern web export by Difford's Guide (2016) — Difford's Guide modern source record
| 22.5 ml | lime juice — {"raw_name": "Lime juice", "raw_measure": "22.5 ml Lime juice", "parse_status": "parsed", "mapping_status": "exact_existing"} | acid |
| 22.5 ml | Cognac brandy — {"raw_name": "Cognac (brandy)", "raw_measure": "22.5 ml Cognac (brandy)", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 22.5 ml | Dark crème de cacao — {"raw_name": "Dark crème de cacao", "raw_measure": "22.5 ml Dark crème de cacao", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 22.5 ml | Tawny port — {"raw_name": "Tawny port", "raw_measure": "22.5 ml Tawny port", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 10 ml | Sugar syrup (2:1) — {"raw_name": "Sugar syrup (2:1)", "raw_measure": "10 ml Sugar syrup (2:1)", "parse_status": "parsed", "mapping_status": "exact_existing"} | sweetener |
- Select and pre-chill a COUPE GLASS.
- RIM glass with cocoa powder and sugar (moisten outside of rim with sugar syrup and dip into cocoa powder and sugar mix).
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
- No additional garnish. (The preprepared rim is garnish enough.)
Garnish: No additional garnish. (The preprepared rim is garnish enough.)
Ice: ice
{"date_published": "2016-07-21 10:26:51", "source_url": "https://www.diffordsguide.com/cocktails/recipe/431/chocolate-sidecar", "image_url": "https://cdn.diffordsguide.com/cocktail/7AQ6mr/square/0/512x512.webp?v=1737701573"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.