Chicote's 1927 Supremo Cocktail from the cocktails chapter.
El Bar Americano en España by Pedro Chicote (1927, p.72)
| 0.5 copita | coñac | base |
| ice — Unos pedacitos de hielo picado | base | |
| 6 drops | Angostura bitters — Angostura | bitter |
| 0.5 copita | crema de cacao — Source omits the repeated unit and uses dash shorthand. | modifier |
| 8 copita | Curaçao — Source omits the repeated unit and uses dash shorthand. | modifier |
Ice: Ice
Cocktails by Pedro Chicote (1928, p.223) — Cacao and curacao
| 6 drops | Angostura bitters — Angostura | base |
| 0.5 copita | cognac — Conac | base |
| 0.5 copita | creme de cacao — Crema de cacao | modifier |
| 8 drops | curacao | modifier |
Ice: Cracked ice
This matters because it preserves a richer cognac-cacao after-dinner branch with bitters in late Chicote.
See also: Raumbou Cocktail, Smith Cocktail