Chicote's 1927 San Martin Cocktail from the cocktails chapter.
El Bar Americano en España by Pedro Chicote (1927, p.70)
| 0.5 copita | gin | base |
| ice — 3 ó 4 pedacitos de hielo | base | |
| 8 copita | chartreause — Source omits the repeated unit and uses dash shorthand. | modifier |
| 0.5 copita | vermut italiano — Source omits the repeated unit and uses dash shorthand. | modifier |
| 10 drops | granadina | sweetener |
Ice: Ice
Cocktails by Pedro Chicote (1928, p.218) — Grenadine and Chartreuse
| 0.5 copita | gin | base |
| 10 drops | Grenadine — Granadina | base |
| 8 drops | Chartreuse | modifier |
| 0.5 copita | sweet vermouth — Vermut italiano | modifier |
Ice: 3 to 4 pieces ice
This matters because it preserves a sweet gin-vermouth aromatic with small grenadine and Chartreuse accents in late Chicote.
The source presents this as a built large-glass preparation passed into cocktail service.
See also: Real Cocktail, San Remo Cocktail