Cocktails by Pedro Chicote (1928, p.108) — Pedro Chicote 1928
| 0.5 copita | gin | base |
| Kirschwasser — Kirsch | base | |
| creme de cassis — Crema cassis | modifier | |
| 0.5 part | French vermouth — Vermut frances | modifier |
- 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.