A Noilly vermouth cocktail with sugar syrup, Angostura, maraschino, and lemon peel.
156 Recettes de Boissons Americaines by Niels Larsen (1899, p.7) — Larsen 1899, cocktails section
| 1 zest | lemon peel — zeste de citron | acid |
| 2 teaspoon | simple syrup — sirop de sucre | base |
| 4 drop | Angostura bitters — angostura | bitter |
| 6 drop | Maraschino liqueur — marasquin | modifier |
| 1 Madeira glass | Noilly Prat vermouth — vermouth Noilly | modifier |
Garnish: Expressed lemon peel
Ice: Crushed ice
El Bar Americano en España by Pedro Chicote (1927, p.65)
| ice — 4 ó 5 pedacitos de hielo | base | |
| 6 drops | Angostura bitters — Angostura | bitter |
| 1 copita | marrasquino — Source omits the repeated unit and uses dash shorthand. | modifier |
| 1 copita | vermut francés | modifier |
| 1 coffee spoon | jarabe de azúcar | sweetener |
Garnish: rodaja de limón
Ice: Ice
Cocktails by Pedro Chicote (1928, p.194) — Dulce
| 6 drops | Angostura bitters — Angostura | base |
| 1 copita | French vermouth — Vermut frances | modifier |
| 1 coffee spoon | Maraschino — Marrasquino | modifier |
| 1 coffee spoon | simple syrup — Jarabe de azucar | sweetener |
Garnish: Lemon slice
Ice: 4 to 5 pieces ice
This matters because it preserves a lightly sweetened French-vermouth aromatic branch inside Chicote's interwar field.
See also: Noilly Cocktail, Nuncial Cocktail