A rum-and-white-wine cocktail marked by Angostura, curacao, and absinthe.
L'Art du Shaker by Dominique Migliorero (1925, p.41)
| 2 dash | Absinthe — Absinthe | base |
| 2 dash | curacao — Curacao | base |
| 0.5 liqueur glass | rum — Rum | base |
| 2 dash | Angostura bitters | bitter |
| 1 liqueur glass | white wine — White wine | other |
Attributed in the book to Frank Newman.
Cocktails by Pedro Chicote (1928, p.179) — White-wine branch
| 1 tablespoon | curacao | base |
| 0.5 small glass | rum — Ron | base |
| 7 drops | Angostura bitters — Angostura | bitter |
| 0.5 part | white wine — Vino blanco | other |
Garnish: Lemon peel
Ice: Ice pieces
This matters because it preserves a rum-and-white-wine aromatic branch in Chicote's hotel-bar field.
See also: Luceta Cocktail, Madera Cocktail