Cocktails by Pedro Chicote (1928, p.190) — Dubonnet-grenadine branch

0.5 partcognac — Conacbase
0.5 copitaDubonnet base
1 tablespoonGrenadine — Jarabe de granadinasweetener
  1. Shake and serve in a cocktail glass.

Ice: Crushed ice

This matters because it preserves a compact Dubonnet-cognac holiday aromatic in the Madrid field.

See also: Infanta Cocktail, Metropolitan Cocktail