Cocktails by Pedro Chicote (1928, p.113) — Lemon peel and strawberry garnish
| 8 drops | orange bitters — Source gives 8 to 10 drops. | base |
| 0.5 part | sloe gin | base |
| 6 drops | Green Chartreuse — Chartreuse verde | modifier |
| 0.5 part | Italian vermouth — Vermut italiano | modifier |
| 6 drops | Cointreau | other |
| 4 drops | Grenadine — Granadina | sweetener |
- Shake and serve in a cocktail glass, adding lemon peel and a strawberry.
Garnish: Lemon peel and strawberry
Ice: Chopped ice
This matters because it preserves a crowded berry-and-herbal aperitif branch in Chicote's Madrid book.