Cocktails by Pedro Chicote (1928, p.190) — Noilly Prat liqueur branch
| 1 coffee spoon | creme de cassis — Crema de cassis | base |
| anisette — Anisete | modifier | |
| 0.5 small glass | French vermouth — Vermut Noilly Prats | modifier |
| Maraschino — Marrasquino | modifier |
- Shake and serve in a cocktail glass with a cherry.
Garnish: Cherry
Ice: Ice pieces
This matters because it preserves a named Noilly Prat aromatic with berry and anise liqueur accents.