Cocktails by Pedro Chicote (1928, p.190) — Dubonnet-grenadine branch
| 0.5 part | cognac — Conac | base |
| 0.5 copita | Dubonnet | base |
| 1 tablespoon | Grenadine — Jarabe de granadina | sweetener |
- 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.