Cocktails by Pedro Chicote (1928, p.134) — Expressed orange peel
| 1 tablespoon | Amer Picon — Amer-Picon | base |
| 0.5 part | dry gin — Dry gin Gordon | base |
| 0.5 part | Italian vermouth — Vermut italiano | modifier |
| red curacao — Curacao rojo | modifier |
- Shake very well and serve in a cocktail glass, adding expressed orange peel.
Garnish: Orange peel
Ice: Chopped ice
This matters because it preserves another bitter-orange continental aperitif branch in Chicote's Madrid field.