Cocktails by Pedro Chicote (1928, p.100) — Cherry garnish
| Angostura bitters — Angostura | base | |
| 0.5 part | cognac — Conac | base |
| curacao — Source gives a few drops. | modifier | |
| 0.5 vasito | French vermouth — Vermut Noilly Prats | modifier |
- Shake and serve in a cocktail glass with a cherry.
Garnish: Cherry
Ice: Ice pieces
This matters because it preserves another Spanish vermouth-and-cognac aromatic under a named local title.