Cocktails by Pedro Chicote (1928, p.215) — Quinquina sherry version
| 1 coffee spoon | creme de cassis — Crema de cassis | base |
| 7 drops | Angostura bitters — Angostura | bitter |
| 0.5 small glass | Quinquina sherry — Jerez de quina | modifier |
- Shake and serve in a cocktail glass with an orange peel.
Garnish: Orange peel
Ice: Ice pieces
This matters because it preserves a quinquina-sherry aromatic with cassis in late Chicote's repertoire.