Cocktails by Pedro Chicote (1928, p.198) — Bacardi and Noilly Prat
| 0.5 copita | Bacardi rum — Ron Bacardi | base |
| 0.5 copita | dry vermouth — Noilly Prats | modifier |
- Shake very well and serve in a cocktail glass.
Ice: 3 to 4 pieces ice
This matters because it preserves a very spare Bacardi-and-Noilly aromatic inside Chicote's Madrid hotel-bar field.