Cocktails by Pedro Chicote (1928, p.162) — Four-spirit split
| 0.25 copita | Aguardiente de cazalla — Cazalla | base |
| Angostura bitters — Source says a few drops. | base | |
| 0.25 copita | cognac — Conac | base |
| 0.25 copita | dry gin | base |
| 0.25 copita | rum — Ron | base |
- Shake with cracked ice and serve in a cocktail glass.
Ice: Cracked ice
This matters because it preserves a densely split multi-spirit aromatic in the Madrid field.