Cocktails by Pedro Chicote (1928, p.160) — Cherry-and-orange branch
| 0.5 part | gin | base |
| 1 coffee spoon | orange syrup — Jarabe de naranja | base |
| 0.5 small glass | cherry brandy | modifier |
| 0.5 part | vermouth — Vermut | modifier |
- Shake and serve in a cocktail glass with a cherry.
Garnish: Cherry
Ice: 3 to 4 pieces ice
This matters because it preserves another orange-and-cherry aromatic branch in Chicote's Spanish list.