Cocktails by Pedro Chicote (1928, p.171) — Sugar-rim service
| 7 drops | Angostura bitters — Angostura | base |
| cognac — Conac | base | |
| 1 copita | whisky — Licor de whisky | base |
| 1 small glass | Italian vermouth — Vermut italiano | modifier |
- Shake and serve in a cocktail glass with the rim sugared and moistened with lemon juice.
Garnish: Sugared lemon-moistened rim
Ice: Ice pieces
This matters because it preserves a dressed club-style aromatic with explicit rim treatment in the Madrid field.
The source makes the sugar-and-lemon rim part of the service identity.