Cocktails by Pedro Chicote (1928, p.189) — Bourbon-cassis branch
| 0.67 part | Bourbon whiskey — Whisky Bourbon | base |
| 0.33 part | creme de cassis — Crema de cassis | modifier |
- Shake and serve in a cocktail glass.
Ice: Very finely crushed ice
This matters because it preserves a bourbon-and-cassis aromatic branch in the Spanish interwar field.