Cocktails by Pedro Chicote (1928, p.201) — Cherry garnish
| 0.5 coffee-cup | Grenadine — Jarabe de granadina | base |
| 10 drops | anisette — Anisete | modifier |
| 7 drops | Maraschino — Marrasquino | modifier |
| 0.5 wine glass | Madeira wine — Vino de Madera | other |
- Shake and serve in a cocktail glass with a cherry.
Garnish: Cherry
Ice: Ice pieces
This matters because it preserves a sweet Madeira aromatic branch inside Chicote's Madrid hotel-bar layer.