Manual del Barman by Antonio Fernandez (Tony) (1924) — Tony 1924, gin cream cacao lemon kirsch
| 1 teaspoonful | Lemon juice (fresh) — lemon juice | acid |
| 1 teaspoonful | kirsch | base |
| 1 copa | London dry gin — dry gin | base |
| 1 chorro | cacao liqueur | other |
| 1 teaspoonful | cream | other |
| pieces | ice | other |
| 1 chorro | gum syrup | sweetener |
- Shake rapidly with ice and strain into a suitable glass.
Ice: Ice pieces