Cocktails by Pedro Chicote (1928, p.199) — Egg white and absinthe
| 1 coffee spoon | Absinthe | base |
| 0.5 copita | gin — Gin Vaughan Jonhes | base |
| 1 | egg white — Clara de huevo | other |
- Shake very well and serve in a cocktail glass.
Ice: Ice pieces
This matters because it preserves another absinthe-and-egg-white aromatic branch in the late Chicote field.