Cocktails by Pedro Chicote (1928, p.159) — Cherry garnish
| 1 tablespoon | lemon juice — Jugo de limon | acid |
| 7 drops | Angostura bitters — Angostura | base |
| 1 small glass | whisky | base |
| 7 drops | currant syrup — Jarabe de grosella | sweetener |
| 7 drops | Grenadine — Granadina | sweetener |
- Shake and serve in a wine glass with a cherry.
Garnish: Cherry
Ice: Ice pieces
This matters because it preserves a colored whisky sour branch with red-fruit syrups in the Madrid field.