Cocktails by Pedro Chicote (1928, p.103) — Pedro Chicote 1928

0.5 cupWhiskey — Whiskybase
curacao — A few drops.modifier
0.5 cupFrench vermouth — Vermut Noilly Pratsmodifier
  1. Shake very well and serve in a cocktail glass.

Ice: Chopped ice

This matters because it preserves a Spanish-language American whiskey aperitif witness rather than only later Anglo control versions.

Cocktails Recetas seleccionadas by Miguel R. Reguera (1930, p.17)

Angostura bitters — Angosturabase
0.5 glassrum — ronbase
creme de cacao — crema de cacaomodifier
  1. Shake all ingredients with crushed ice and serve.

Ice: Crushed ice

See also: Whiskey Cocktail, Martini Cocktail