Cocktails by Pedro Chicote (1928, p.108) — Pedro Chicote 1928

0.5 copitagin base
Kirschwasser — Kirschbase
creme de cassis — Crema cassismodifier
0.5 partFrench vermouth — Vermut francesmodifier
  1. Shake very well and serve in a cocktail glass.

Ice: Ice pieces

This matters because it preserves another cassis-and-kirsch aperitif edge in a Spanish interwar bar manual.

Cocktails Mundiales by Pedro Chicote (1947) — Chicote 1947, opening Cocktails Mundiales recipe run

7 dropskirsch base
0.5 copitaLondon dry gin — ginbase
7 dropscreme de cassis modifier
0.5 copitadry vermouth — French vermouthmodifier
  1. Prepare in a shaker with small pieces of ice. Shake very well and serve in a cocktail glass.

Ice: Small pieces of ice

See also: Aguirre Cocktail, Yokohama Cocktail