Cocktails by Pedro Chicote (1928, p.111) — Cinzano and Noilly Prat split
| Absinthe — A few drops. | base | |
| 0.5 part | dry gin | base |
| 1 egg white | egg white — Clara de huevo | base |
| 0.25 part | French vermouth — Noilly Prats | modifier |
| 0.25 part | Italian vermouth — Vermut Cinzano | modifier |
| 1 small spoon | Grenadine — Jarabe de granadina | sweetener |
- Shake very well and serve in a cocktail glass.
Ice: Chopped ice
This matters because it preserves a pink-leaning egg-white aromatic in the Madrid interwar layer.