Variants (7)
Harry of Ciro's ABC of Mixing Cocktails by Harry of Ciro's (1923, p.73) — Johnny of the Chatham Bar, Paris
- Shake well and strain into cocktail glass with a cherry.
Garnish: Cherry
This matters because it preserves a tiny Parisian berry-and-kirsch aperitif branch in the London 1923 book.
The key point is the low-proof vermouth-and-kirsch structure sweetened with groseille syrup.
L'Art du Shaker by Dominique Migliorero (1925, p.57)
- Stir very cold and serve in a cocktail glass with a cherry.
Garnish: Cherry
The source attributes this to Johnny of the Chatham Bar, Paris.
Barflies and Cocktails by Harry McElhone and Wynn (1927, p.69) — Johnny of the Chatham Bar, Paris
- Shake well and strain into a cocktail glass with a cherry.
Garnish: Cherry
This matters because it preserves another Paris berry-and-kirsch aperitif line with a direct Chatham Bar attribution.
El Bar Americano en España by Pedro Chicote (1927, p.69)
| 0.5 copita | gin | base |
| ice — 3 ó 4 pedacitos de hielo | base |
| 8 | Dubonet — Source omits the unit and uses shorthand notation. | modifier |
| 0.5 | vermut francés — Source omits the unit and uses shorthand notation. | modifier |
| 8 drops | granadina | sweetener |
- Sírvase en copa de cocktail, con una guinda.
Garnish: guinda
Ice: Ice
El Bar Americano en España by Pedro Chicote (1927, p.76) — Sin alcohol
- Agítese muy bien en la cocktelera y pásese a copa de cocktail, terminándola de llenar de agua de seltz.
Ice: Ice
Cocktails by Pedro Chicote (1928, p.212) — Sin alcohol
- Shake very well, strain into a cocktail glass, and finish with seltzer.
Ice: Ice pieces
This matters because it preserves a structured temperance cocktail in the later Chicote pages rather than only spirit drinks.
Cocktails by Pedro Chicote (1928, p.214) — Dubonnet and grenadine
- Build over ice and serve in a cocktail glass with a cherry.
Garnish: Cherry
Ice: 3 to 4 pieces ice
This matters because it preserves a separate spirituous Rose branch in the same source as Chicote's non-alcoholic Rose.
The source presents this as a large-glass preparation passed into cocktail service.
Chicote treats this as a different drink from the alcohol-free Rose on page 212, so both variants are preserved separately under the same canonical name.