Cocktails by Pedro Chicote (1928, p.192) — Cherry and lemon garnish
| 7 drops | Angostura bitters — Angostura | base |
| 1 small glass | whisky | base |
| Maraschino — Marrasquino | modifier | |
| 1 tablespoon | Gomme syrup — Jarabe de goma | sweetener |
- Shake and serve in a cocktail glass with a cherry and lemon peel.
Garnish: Cherry and lemon peel
Ice: 3 to 4 pieces ice
This matters because it preserves a whisky member of Chicote's novelty aromatic template.