Cocktails by Pedro Chicote (1928, p.188) — Mandarin cream branch
| 10 drops | Mandarin cream liqueur — Crema mandarina | base |
| 0.5 copita | sherry — Jerez | modifier |
| 0.5 part | port wine — Oporto | other |
- Shake and serve in a cocktail glass.
Ice: 2 to 3 pieces ice
This matters because it preserves another fortified-wine after-dinner branch in Chicote's list.