Cocktails by Pedro Chicote (1928, p.167) — Gentian branch
| 0.5 tablespoon | lemon juice — Jugo de limon | acid |
| 7 drops | Gentian — Genciana | base |
| 0.5 small glass | Dubonnet | modifier |
| 0.5 tablespoon | Gomme syrup — Jarabe de goma | sweetener |
- Shake and serve in a cocktail glass with a lemon peel.
Garnish: Lemon peel
Ice: Ice pieces
This matters because it preserves a gentian-and-Dubonnet aperitif branch in Chicote's Madrid repertoire.