Chicote's 1927 Black Bottom Cocktail from the cocktails chapter.
El Bar Americano en España by Pedro Chicote (1927, p.53)
| 6 drops | Absinthe | base |
| ice — 3 ó 4 pedacitos de hielo | base | |
| 0.5 copita | whisky — Source omits the repeated unit and uses dash shorthand. | base |
| 6 copita | bitters — Source omits the repeated unit and uses dash shorthand. | bitter |
| 0.5 copita | vermut francés | modifier |
Ice: Ice
Cocktails by Pedro Chicote (1928, p.113) — Pedro Chicote 1928
| 6 drops | Absinthe | base |
| 0.5 part | whisky | base |
| 6 drops | bitters — Source leaves the bitters type generic. | bitter |
| 0.5 part | French vermouth — Vermut francés | modifier |
Ice: Ice pieces
This matters because it preserves another absinthe-seasoned whisky aperitif in the late 1920s Spanish field.
See also: Blackthorne Cocktail, Rob Roy Cocktail