El Bar Americano en España by Pedro Chicote (1927, p.59)
- Sírvase con una guinda en vaso de cocktail.
Garnish: guinda
Ice: Ice
Henri Escobar Cocktail
Chicote's 1927 Henri Escobar Cocktail from the cocktails chapter.
Variants (2)
Cocktails by Pedro Chicote (1928, p.158) — Cherry garnish
| 1 coffee spoon | Benedictine — Benedictino | base |
| 0.5 copita | dry gin | base |
| 10 drops | curacao | modifier |
| 0.5 copita | Italian vermouth — Vermut italiano | modifier |
- Build in a cocktail glass over ice and serve with a cherry.
Garnish: Cherry
Ice: 6 to 8 pieces ice
This matters because it preserves a named house aromatic assembled directly in the glass rather than shaken.
The source presents this as a direct-glass build over ice.
See also: Martini Cocktail, Benedictine Cocktail