Cocktails by Pedro Chicote (1928, p.166) — Cacao branch
| 0.5 copita | cognac — Conac Osborne | base |
| 1 coffee spoon | creme de cacao — Crema de cacao | base |
| 0.5 copita | Italian vermouth — Vermut Martini Rossi | modifier |
- Shake and serve in a cocktail glass.
Ice: Ice pieces
This matters because it preserves another cacao-and-vermouth after-dinner line in Chicote's Madrid repertoire.