Cocktails by Pedro Chicote (1928, p.203) — Apricot and white mint
| 0.5 copita | apricot brandy | base |
| 0.25 copita | white creme de menthe — Menta blanca | modifier |
| 0.25 copita | cream — Crema de leche | other |
- 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.