Cocktails by Pedro Chicote (1928, p.174) — Egg-white berry branch
| 0.5 copita | dry gin | base |
| 0.5 copita | Scotch whisky — Whisky escoces | base |
| 1 white | egg white — Clara de un huevo fresco | other |
| strawberry syrup — Jarabe de fresas | sweetener |
- Shake very well and serve in a cocktail glass.
Ice: Ice pieces
This matters because it preserves a late pink egg-white split-base branch in the Madrid field.