Cocktails by Pedro Chicote (1928, p.206) — Pineapple blossom version
| 0.25 copita | dry gin | base |
| 0.25 copita | Pineapple juice — Jugo de pina | base |
| 0.25 copita | French vermouth — Vermut frances | modifier |
| 0.25 copita | sweet vermouth — Vermut italiano | modifier |
- Shake very well and serve in a cocktail glass.
Ice: Cracked ice
This matters because it preserves a pineapple-led blossom branch with split vermouth rather than a simple gin sour structure.