Recommended Difford's Guide modern web export by Difford's Guide (2017) — Difford's Guide modern source record
| 30 ml | Mezcal — {"raw_name": "Mezcal", "raw_measure": "30 ml Mezcal", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 1 dash | Celery bitters — {"raw_name": "Celery bitters", "raw_measure": "1 dash Celery bitters", "parse_status": "parsed", "mapping_status": "exact_existing"} | bitter |
| 25 ml | Amaro (e.g. Montenegro) — {"raw_name": "Amaro (e.g. Montenegro)", "raw_measure": "25 ml Amaro (e.g. Montenegro)", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 15 ml | Red quinquina e.g. Dubonnet, Byrrh — {"raw_name": "Red quinquina e.g. Dubonnet, Byrrh", "raw_measure": "15 ml Red quinquina e.g. Dubonnet, Byrrh", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
- Select and pre-chill an OLD-FASHIONED GLASS.
- Prepare garnish of amaranth/pigweed sprigs or basil leaf.
- STIR all ingredients with ice.
- STRAIN into ice-filled glass (preferably over a large cube or chunk of block ice).
Garnish: Prepare garnish of amaranth/pigweed sprigs or basil leaf.
Ice: ice
{"date_published": "2017-12-01 10:02:13", "source_url": "https://www.diffordsguide.com/cocktails/recipe/4344/susto", "image_url": "https://cdn.diffordsguide.com/cocktail/Ov35KR/square/0/512x512.webp?v=1737701598"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.