Cocktails by Pedro Chicote (1928, p.192) — Cherry garnish

7 dropsAngostura bitters — Angosturabase
1 small glasskirsch base
Maraschino — Marrasquinomodifier
1 coffee spoonGomme syrup — Jarabe de gomasweetener
  1. Shake and serve in a cocktail glass with cherries.

Garnish: Cherries

Ice: 3 to 4 pieces ice

This matters because it preserves a kirsch member of the Chicote novelty subseries.

See also: Krone Cocktail, Novedad Cherry Brandy Cocktail