Chicote's 1927 Pidoux Cocktail from the cocktails chapter.
El Bar Americano en España by Pedro Chicote (1927, p.67)
| ice — Unos trocitos de hielo picado | base | |
| 6 drops | Angostura bitters — Angostura | bitter |
| 0.33 copita | amer-Picon — Source omits the repeated unit and uses dash shorthand. | modifier |
| 0.33 copita | vermut francés | modifier |
| 0.33 copita | dry pin — Source omits the repeated unit and uses dash shorthand. | other |
Ice: Ice
Cocktails by Pedro Chicote (1928, p.205) — Picon-gin-vermouth version
| 6 drops | Angostura bitters — Angostura | base |
| 0.13 copita | dry gin | base |
| 0.33 copita | Amer Picon | modifier |
| 0.13 copita | French vermouth — Vermut frances | modifier |
Ice: Cracked ice
This matters because it preserves a Picon-led aperitif branch with only small measures of gin and vermouth in Chicote's late field.
See also: Picon Cocktail, Perfecto Cocktail