Cocktails by Pedro Chicote (1928, p.202) — Pineapple and Old Tom
| 0.5 copita | Old Tom gin | base |
| 1 small spoon | sugar — Azucar | base |
| 0.5 copita | Pineapple juice — Jugo de piña | dilution |
- Shake and serve in a cocktail glass.
Ice: Cracked ice
This matters because it preserves a pineapple Old Tom branch inside Chicote's interwar tropical fringe.