Cocktails by Pedro Chicote (1928, p.156) — Gomme-sweetened branch

7 dropsAngostura bitters — Angosturabase
1 small glasskummel modifier
1 coffee spoonGomme syrup — Jarabe de gomasweetener
  1. Shake and serve in a cocktail glass.

Ice: 3 to 4 pieces ice

This matters because it preserves a compact kummel cocktail form in a Spanish professional manual.

See also: Gran Benedictino Cocktail, Kummel Frappe