Chicote's 1927 Reverendo Cocktail from the cocktails chapter.
El Bar Americano en España by Pedro Chicote (1927, p.69)
| 0.5 copita | coñac | base |
| ice — Unos pedacitos de hielo | base | |
| 2 coffee spoon | benedictino | modifier |
| 1 coffee spoon | curacao | modifier |
| 1 coffee spoon | vermut italiano | modifier |
Ice: Ice
Cocktails by Pedro Chicote (1928, p.210) — Benedictine and curacao
| 0.5 copita | cognac — Coñac | base |
| 1 coffee spoon | curacao | base |
| 2 coffee spoons | Benedictine — Benedictino | modifier |
| 1 coffee spoon | sweet vermouth — Vermut italiano | modifier |
Ice: Ice pieces
This matters because it preserves a late Madrid cognac after-dinner aromatic with Benedictine and curacao rather than a simpler brandy-liqueur build.
See also: Cointreau Cocktail, Martini Cocktail