Recommended Difford's Guide modern web export by Difford's Guide (2018) — Difford's Guide modern source record
| 30 ml | gin — {"raw_name": "Gin", "raw_measure": "30 ml Gin", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 1 dash | Aromatic bitters — {"raw_name": "Aromatic bitters", "raw_measure": "1 dash Aromatic bitters", "parse_status": "parsed", "mapping_status": "exact_existing"} | bitter |
| 75 ml | ginger ale — {"raw_name": "Ginger ale", "raw_measure": "75 ml Ginger ale", "parse_status": "parsed", "mapping_status": "exact_existing"} | dilution |
| 30 ml | Orange curacao — {"raw_name": "Orange Curaçao", "raw_measure": "30 ml Orange Curaçao", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 30 ml | Rosso/sweet vermouth — {"raw_name": "Rosso/sweet vermouth", "raw_measure": "30 ml Rosso/sweet vermouth", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
- Select and pre-chill a COLLINS GLASS.
- Prepare garnish of orange slice, strawberry slices, orange zest twist and mint sprigs (or borage when in season).
- POUR all ingredients into chilled glass half filled with ice.
- Add an orange slice and a couple of mint leaves from the garnish, then FILL to the brim with more ice.
- Garnish with fruit and mint/borage.
Garnish: Prepare garnish of orange slice, strawberry slices, orange zest twist and mint sprigs (or borage when in season). Add an orange slice and a couple of mint leaves from the garnish, then FILL to the brim with more ice. Garnish with fruit and mint/borage.
Ice: ice
{"date_published": "2018-03-05 10:58:55", "source_url": "https://www.diffordsguide.com/cocktails/recipe/4373/dutch-orange-cup", "image_url": "https://cdn.diffordsguide.com/cocktail/r8b5vR/square/0/512x512.webp?v=1737701599"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.