Cocktails by Pedro Chicote (1928, p.172) — Cherry garnish
| 1 small spoon | curacao | base |
| 0.5 copita | whisky | base |
| 7 drops | Angostura bitters — Angostura | bitter |
| 0.5 copita | vermouth — Vermut | modifier |
- Shake and serve in a cocktail glass with a cherry.
Garnish: Cherry
Ice: Ice pieces
This matters because it preserves another named whisky-vermouth aromatic in the Chicote middle seam.