Cocktails by Pedro Chicote (1928, p.210) — High glass service
| 1 | lemon peel — Corteza de limon | acid |
| Absinthe — Ajenjo | base | |
| 1 | Sugar cube — Terron de azucar | base |
| 1 copita | whisky | base |
| Angostura bitters — A few drops. | bitter | |
| orange bitters — A few drops. | bitter | |
| anisette — Anisete | modifier |
- Build in a water glass, stir with a spoon, and serve in a tall glass.
This matters because it preserves a Spanish built whisky service that still carries old-fashioned logic without using the later standardized name.
The source frames this as a direct built-and-stirred service rather than a shaken cocktail.