Chicote's 1927 Lavandiere Cocktail from the cocktails chapter.
El Bar Americano en España by Pedro Chicote (1927, p.61)
| 0.75 | copita de gin — Source omits the unit and uses shorthand notation. | base |
| ice — 4 ó 5 pedacitos de hielo | base | |
| 0.33 | — de vermut Carpano amargo — Source omits the unit and uses shorthand notation. | modifier |
Ice: Ice
Cocktails by Pedro Chicote (1928, p.168) — Carpano amaro branch
| 0.75 copita | gin | base |
| 0.33 copita | Bitter vermouth — Vermut Carpano amargo | modifier |
Ice: 4 to 5 pieces ice
This matters because it preserves a stripped gin-and-bitter-vermouth aromatic in the Madrid field.
See also: Martini Cocktail, Italiano Cocktail