Cocktails by Pedro Chicote (1928, p.217) — Cherry garnish
| 0.5 copita | cognac — Conac | base |
| 1 coffee spoon | creme de cacao — Crema de cacao | modifier |
| 0.5 copita | French vermouth — Vermut frances | modifier |
- Shake and serve in a cocktail glass with a cherry.
Garnish: Cherry
Ice: 4 to 5 pieces ice
This matters because it preserves a cognac-vermouth-cacao aromatic branch in the Chicote corpus.