Madera Cup — The Cocktail Ontologist

Variants (2)

El Bar Americano en España by Pedro Chicote (1927, p.96)

2 tablespoon	azúcar en polvo	base
2 coffee spoon	coñac	base
2 coffee spoon	kirsch	base
0.5 bottle	agua mineral, gaseosa o sifón	dilution
1 strip	cáscara de pepino fresca — cáscara de pepino fresco	garnish
200 g	fruta del tiempo cortada a pedacitos	garnish
1 slice	rodaja de limón — rodaja grande de limón	garnish
1 slice	rodaja de naranja — Source uses dash shorthand.	garnish
2 coffee spoon	Chartreuse	modifier
2 coffee spoon	Mandarinet	modifier
	hojitas de hierbabuena	other
1 bottle	vino de Madera	other

Build in a large vessel with the sweeteners, liqueurs, spirits, chopped fruit, citrus slices, mint, cucumber peel, mineral water, and Madeira.
Mix very well, let macerate for half an hour, then add enough crushed ice to chill thoroughly.
Serve in small Madeira-wine glasses.

Garnish: Seasonal fruit, citrus slices, mint, and cucumber peel

Ice: Crushed ice

Cocktails by Pedro Chicote (1928, p.257) — Madeira wine

1 slice	lemon — Rodaja grande de limon	acid
2 coffee spoon	cognac — Conac	base
2 coffee spoon	kirsch	base
2 tablespoon	powdered sugar — Azucar en polvo	base
0.5 bottle	sparkling mineral water — Agua mineral gaseosa o sifon	dilution
1	Cucumber peel — Cascara de pepino fresco	garnish
1 slice	Orange — Rodaja grande de naranja	garnish
200 gram	Seasonal fruit — Fruta del tiempo cortada	garnish
2 coffee spoon	Chartreuse	modifier
2 coffee spoon	Mandarinet liqueur — Mandarinet	modifier
	Madeira wine — Vino de Madera	other
	mint — Hojitas de hierbabuena	other

Mix well, let macerate, then add enough crushed ice to chill thoroughly and serve in Madeira wine glasses.

Garnish: Seasonal fruit, citrus, mint, and cucumber peel

Ice: Crushed ice added after maceration

This matters because it preserves a Madeira-based cup branch in Chicote's late Madrid repertoire.

See also: Champagne Cup, Rhine Wine Cup

Proportion for four people.