Cocktails by Pedro Chicote (1928, p.160) — Banana-syrup branch
| 1 small glass | cognac — Conac | base |
| 5 drops | curacao — Source gives 4 to 6 drops. | base |
| 7 drops | Angostura bitters — Angostura | bitter |
| 5 drops | Maraschino — Marrasquino | modifier |
| 1 tablespoon | Banana syrup — Jarabe de platanos | sweetener |
- Shake and serve in a cocktail glass with a cherry and lemon peel.
Garnish: Cherry and lemon peel
Ice: 3 to 4 pieces ice
This matters because it captures a banana-syrup cognac branch in the Madrid hotel-bar field.