El Bar Americano en España by Pedro Chicote (1927, p.135)
| ice — 3 ó 4 pedacitos de hielo | base |
| 1 copita | ron — 1 copita de ron | base |
| fruta del tiempo — unos pedacitos de fruta del tiempo | garnish |
| hojas de menta fresca — 4 hojas de menta fresca | other |
| 1 coffee spoon | azúcar — 1 cucharada de las de café de azúcar | sweetener |
| 1 coffee spoon | jarabe de granadina — 1 cucharada de las de café de jarabe de granadina | sweetener |
- Build in a water goblet with ice, sugar, grenadine, fruit, rum, and fresh mint.
- Mix well with a spoon and serve with straws.
Garnish: Fruit, mint, and straws
Ice: Ice
Cocktails by Pedro Chicote (1928, p.329) — Panchito
| 3 pieces | ice — hielo | base |
| 1 cup | rum — ron | base |
| Seasonal fruit — fruta del tiempo | garnish |
| 4 leaves | mint — menta fresca | other |
| 1 coffee spoon | Grenadine — jarabe de granadina | sweetener |
| 1 coffee spoon | sugar — azucar | sweetener |
- Build in the glass, stir well, and serve with straws.
Garnish: Seasonal fruit and mint
Ice: 3 or 4 pieces of ice
This matters because it shows the smash family moving into a grenadine-and-rum branch in Chicote's late service world.
The source keeps the drink in same-glass fruit-and-mint service rather than shaking it into sour territory.