Cocktails by Pedro Chicote (1928, p.201) — Barrel whisky and French vermouth
| 9 drops | noyau — Crema de Noyau | base |
| 0.5 copita | whisky — Whisky de barril | base |
| 0.5 copita | French vermouth — Vermut frances | modifier |
- Shake and serve in a cocktail glass.
Ice: 3 to 4 pieces ice
This matters because it preserves a whisky-and-French-vermouth aromatic with noyau in Chicote's late Madrid field.