Cocktails by Pedro Chicote (1928, p.186) — Absinthe-cognac branch
| Absinthe — Ajenjo | base | |
| 0.5 part | cognac — Conac | base |
| Angostura bitters — Angostura | bitter | |
| 0.5 copita | Italian vermouth — Vermut italiano | modifier |
- Shake and serve in a cocktail glass.
Ice: Crushed ice
This matters because it preserves a compact cognac-vermouth absinthe aromatic in the Chicote middle seam.