Cocktails by Pedro Chicote (1928, p.174) — Yellow chartreuse branch
| 1 coffee spoon | cognac — Conac | base |
| 0.25 copita | gin — Gin Gordon | base |
| 10 drops | yellow chartreuse — Chartreuse amarillo | base |
| 0.75 copita | Italian vermouth — Vermut italiano | modifier |
- Shake very well and serve in a cocktail glass.
Ice: 3 to 4 pieces ice
This matters because it preserves a yellow-chartreuse aromatic branch in the Madrid hotel-bar field.