Cocktails by Pedro Chicote (1928, p.184) — Pineapple branch
| 0.33 copita | gin — Ginebra inglesa | base |
| 0.67 copita | Pineapple juice — Jugo de pina | dilution |
- Shake and serve in a cocktail glass.
Ice: Crushed ice
This matters because it preserves a stripped pineapple-and-gin tropical branch in Chicote's Madrid repertoire.