Cocktails by Pedro Chicote (1928, p.154) — Mandarin-kirsch branch
| 0.5 small glass | gin | base |
| 0.5 part | kirsch | base |
| 7 drops | Mandarin liqueur syrup — Jarabe mandarina licor | base |
| 0.5 part | vermouth — Vermut | modifier |
- Shake and serve in a cocktail glass with a lemon peel.
Garnish: Lemon peel
Ice: 3 to 4 pieces ice
This matters because it preserves a mandarin-accented gin aromatic in the Madrid interwar field.