Cocktails by Pedro Chicote (1928, p.196) — Cherry garnish
| 1 small spoon | Grenadine — Jarabe de granadina | base |
| 5 drops | anisette — Anisete | modifier |
| 7 drops | Maraschino — Marrasquino | modifier |
| 0.5 small glass | port wine — Oporto | other |
- Shake and serve in a cocktail glass with a cherry.
Garnish: Cherry
Ice: Ice pieces
This matters because it preserves a sweetened port aromatic branch inside Chicote's Madrid hotel-bar repertoire.