Cocktails by Pedro Chicote (1928, p.203) — Apricot and white mint

0.5 copitaapricot brandy base
0.25 copitawhite creme de menthe — Menta blancamodifier
0.25 copitacream — Crema de lecheother
  1. Shake and serve in a cocktail glass.

Ice: Cracked ice

This matters because it preserves a cream-and-apricot after-dinner branch with white mint in the Chicote corpus.

See also: Apricot Cocktail, Perla Cocktail