Cocktails by Pedro Chicote (1928, p.198) — Cherry garnish

0.33 copitaBacardi rum — Ron Bacardibase
orange bitters — A few drops.base
0.5 copitasweet vermouth — Vermut italianomodifier
  1. Shake and serve in a cocktail glass with a cherry.

Garnish: Cherry

This matters because it preserves a Bacardi-and-Italian-vermouth aromatic line in Chicote's Madrid hotel-bar setting.

See also: Bacardi Cocktail, Palermo Alcazar Cocktail