Cocktails by Pedro Chicote (1928, p.205) — Currant syrup and anisette
| 0.5 small glass | gin — Gin Vaughan Jonhes | base |
| 0.5 tablespoon | Redcurrant syrup — Jarabe de grosella | base |
| 1 tablespoon | anisette — Anisete | modifier |
- Shake and serve in a cocktail glass with a cherry.
Garnish: Cherry
Ice: 3 to 4 pieces ice
This matters because it preserves a berry-syrup gin aromatic branch inside Chicote's Madrid corpus.
The anisette measure is OCR-damaged, so the entry keeps the structure while marking the uncertainty conservatively.