Cocktails by Pedro Chicote (1928, p.112) — Egg-yolk whiskey highball
| 1 egg yolk | egg yolk — Yema de un huevo fresco | base |
| 1 copita | whisky | base |
| Seltzer water — Agua de seltz | dilution | |
| 1 tablespoon | sugar — Azúcar | sweetener |
- Shake very well and serve in a highball glass.
- Top with seltzer water.
Ice: Ice pieces
This matters because it keeps an egg-yolk restorative highball alive inside the interwar Spanish bar world.