Tract · Cocktails

Spirit-forward · Shaken · Historical · complexity 2/5

Naval Cocktail

Chicote's 1927 Naval Cocktail from the cocktails chapter.

Served in Cocktail glass. Ice: Ice.

Variants (2)

El Bar Americano en España by Pedro Chicote (1927, p.63)

0.5 copitadry gin base
ice — Unos pedacitos de hielobase
1 coffee spooncrema de cacao modifier
0.5 copitavermut italiano — Source omits the repeated unit and uses dash shorthand.modifier
1 copitaGran Marnier — Source omits the repeated unit and uses dash shorthand.other
  1. Agítese muy bien y sírvase en copa de cocktail, añadiéndole una guinda.

Garnish: guinda

Ice: Ice

Cocktails by Pedro Chicote (1928, p.187) — Chocolate-orange branch

1 coffee spooncreme de cacao — Crema de cacaobase
0.5 copitadry gin base
1 coffee spoonGrand Marnier — Gran Marniermodifier
0.5 partItalian vermouth — Vermut italianomodifier
  1. Shake very well and serve in a cocktail glass, adding a cherry.

Garnish: Cherry

Ice: Ice pieces

This matters because it preserves another cacao-and-orange after-dinner aromatic in Chicote's list.

See also: Kiriki Cocktail, Milka Cocktail