Cocktails by Pedro Chicote (1928, p.202) — Amer Picon and absinthe
| 1 small spoon | Absinthe — Ajenjo | base |
| 0.67 copita | cognac — Coñac | base |
| 1 small spoon | Amer Picon | modifier |
- Shake and serve in a cocktail glass.
Ice: Cracked ice
This matters because it preserves a compact cognac-Picon-absinthe aromatic in the late Chicote field.