Cocktails by Pedro Chicote (1928, p.106) — White Horse whisky
| 0.25 copita | dry gin | base |
| 0.5 copita | French vermouth — Vermut Noilly Prats | base |
| 0.25 copita | White Horse whisky — Whisky Caballo Blanco | base |
- Shake very well and serve in a cocktail glass.
Ice: Chopped ice
This matters because it preserves a motoring-era mixed-whisky-and-gin aperitif in a Spanish professional source.