Chicote's 1927 Vermut Cocktail from the cocktails chapter.
El Bar Americano en España by Pedro Chicote (1927, p.73)
| 1 coffee spoon | dry gin | base |
| ice — Unos pedacitos de hielo | base | |
| 6 drops | Angostura bitters — Angostura | bitter |
| 1 copita | Curaçao — Source omits the repeated unit and uses dash shorthand. | modifier |
| 0.75 copita | vermut italiano | modifier |
Ice: Ice
Cocktails by Pedro Chicote (1928, p.228) — Italian vermouth with curacao
| 6 drops | Angostura bitters — Angostura | base |
| 1 coffee spoon | dry gin | base |
| 1 coffee spoon | curacao | modifier |
| 0.75 copita | sweet vermouth — Vermut italiano | modifier |
Ice: Ice pieces
This matters because it preserves a late built vermouth cocktail branch rather than only the earlier shaken aromatic forms.
The source presents this as a large-glass build passed into cocktail service.
See also: Noilly Cocktail, Salon Cocktail