El Bar Americano en España by Pedro Chicote (1927, p.95)
| 0.5 lemon | jugo de medio limón | acid |
| 2 tablespoon | azúcar | base |
| 2 coffee spoon | coñac — Source uses dash shorthand. | base |
| 2 coffee spoon | kirsch — Source uses dash shorthand. | base |
| 0.5 bottle | agua mineral, gaseosa o sifón | dilution |
| 1 strip | cáscara de pepino fresca | garnish |
| 200 g | fruta del tiempo | garnish |
| 1 slice | rodaja de limón — rodaja grande de limón | garnish |
| 1 slice | rodaja de naranja — rodaja grande de naranja | garnish |
| 2 coffee spoon | curaçao rojo — Source uses dash shorthand. | modifier |
| 2 coffee spoon | marrasquino — Source uses dash shorthand. | modifier |
| hojitas de hierbabuena | other | |
| 1 bottle | rioja clarete | other |
- Build in a large vessel with the sweeteners, spirits, lemon juice, fruit, citrus slices, mint, cucumber peel, mineral water, and clarete.
- Mix very well and let macerate for half an hour, then add enough crushed ice to chill thoroughly.
- Serve in Bordeaux-wine glasses.
Garnish: Seasonal fruit, citrus slices, mint, and cucumber peel
Ice: Crushed ice