Cocktails by Pedro Chicote (1928, p.184) — Pineapple pieces branch
| 0.67 copita | gin — Ginebra inglesa | base |
| 0.33 copita | Italian vermouth — Vermut italiano | base |
| Pineapple pieces — Pedacitos de pina americana | garnish |
- Shake and serve in a cocktail glass.
Garnish: Pineapple pieces
Ice: Crushed ice
This matters because it preserves a fruit-in-the-shaker pineapple gin branch in the Chicote middle seam.