Cocktails by Pedro Chicote (1928, p.186) — Egg-white cognac branch
| 1 copita | cognac — Conac | base |
| 1 white | egg white — Clara de un huevo | base |
| 1 tablespoon | sugar — Azucar | sweetener |
- Shake and serve cold in a cocktail glass.
Ice: Crushed ice
This matters because it preserves a minimal cold cognac-and-egg-white branch in Chicote's list.