Cocktails by Pedro Chicote (1928, p.205) — Mint-leaf gin version
| 0.25 copita | gin — Ginebra | base |
| mint — Hojitas de hierbabuena | base | |
| 0.13 copita | sweet vermouth — Vermut italiano | modifier |
- Shake very well and serve in a cocktail glass.
Ice: Cracked ice
This matters because it preserves a mint-leaf gin aromatic branch without turning into a julep or smash format.