Cocktails by Pedro Chicote (1928, p.138) — Absinthe and curacao branch
| 10 drops | Absinthe | base |
| 6 drops | curacao — Source gives 6 to 8 drops. | base |
| 0.5 small glass | gin | base |
| 0.5 part | Dubonnet | modifier |
- Shake and serve in a cocktail glass with lemon peel.
Garnish: Lemon peel
Ice: 3 to 4 pieces ice
This matters because it shows the Dubonnet line branching into a more complex absinthe-seasoned Madrid aperitif style.