Cocktails by Pedro Chicote (1928, p.216) — Madeira and redcurrant syrup
| 0.5 copita | cognac — Conac | base |
| 7 drops | Redcurrant syrup — Grosella | base |
| 0.5 copita | Madeira wine — Vino de Madera | other |
- Shake and serve in a cocktail glass.
Ice: Ice pieces
This matters because it preserves another sweet Madeira-and-cognac branch inside the later Chicote field.