Cocktails by Pedro Chicote (1928, p.166) — Cacao branch

0.5 copitacognac — Conac Osbornebase
1 coffee spooncreme de cacao — Crema de cacaobase
0.5 copitaItalian vermouth — Vermut Martini Rossimodifier
  1. 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.

See also: Chocolate Cocktail, After-Dinner Cocktail