Chicote's Pidoux Flip is a Dubonnet yolk flip finished with cinnamon.
El Bar Americano en España by Pedro Chicote (1927, p.108)
| 1 whole | yema de huevo fresco | base |
| 1 glass | Dubonet | modifier |
| canela — Dust at service. | other | |
| 1 tablespoon | azúcar — Source drops the leading numeral but the pattern clearly implies one spoon. | sweetener |
Garnish: Cinnamon and straws
Cocktails by Pedro Chicote (1928, p.279) — Dubonnet version
| ice — Hielo | base | |
| 0.5 glass | Dubonnet | modifier |
| cinnamon — Canela | other | |
| 0.5 yolk | egg yolk — Yema de huevo fresco | other |
| 1 tablespoon | sugar — Azucar | sweetener |
Garnish: Cinnamon
Ice: 2 or 3 pieces ice
This matters because it preserves a Dubonnet-based flip branch in Chicote's Madrid chapter.
See also: Porto Flip, Sherry Flip