Recommended Difford's Guide modern web export by Difford's Guide (2018) — Difford's Guide modern source record
| 20 ml | lemon juice — {"raw_name": "Lemon juice", "raw_measure": "20 ml Lemon juice", "parse_status": "parsed", "mapping_status": "exact_existing"} | acid |
| 50 ml | Light white rum — {"raw_name": "Light white rum", "raw_measure": "50 ml Light white rum", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 3 dash | Celery bitters — {"raw_name": "Celery bitters", "raw_measure": "3 dash Celery bitters", "parse_status": "parsed", "mapping_status": "exact_existing"} | bitter |
| 20 ml | Ambrato vermouth — {"raw_name": "Ambrato vermouth", "raw_measure": "20 ml Ambrato vermouth", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 15 ml | Sugar syrup 1:1 — {"raw_name": "Sugar syrup 1:1", "raw_measure": "15 ml Sugar syrup 1:1", "parse_status": "parsed", "mapping_status": "new_raw"} | sweetener |
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of atomiser spray of peated whisky.
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
- Using atomiser, spray two spritzes peated whisky over top of glass and one on the side.
Garnish: Prepare garnish of atomiser spray of peated whisky.
Ice: ice
{"date_published": "2018-04-27 11:47:57", "source_url": "https://www.diffordsguide.com/cocktails/recipe/4430/queen-street-cocktail", "image_url": "https://cdn.diffordsguide.com/cocktail/rgMmkR/square/0/512x512.webp?v=1764335112"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.