Cocktails by Pedro Chicote (1928, p.178) — Orange peel garnish
| 7 drops | Angostura bitters — Angostura | base |
| 0.5 small glass | gin | base |
| 1 tablespoon | rye whiskey — Rye whisky | base |
| 10 drops | anisette — Anisete | modifier |
| 0.5 part | Italian vermouth — Vermut italiano | modifier |
- Shake and serve in a cocktail glass with an orange peel.
Garnish: Orange peel
Ice: Ice pieces
This matters because it preserves a layered rye-gin-vermouth aromatic with anisette in the Madrid field.