Cocktails by Pedro Chicote (1928, p.220) — Whisky and sweet vermouth
| Absinthe — Ajenjo | base | |
| 0.33 copita | sweet vermouth — Vermut italiano | base |
| 0.67 copita | whisky | base |
- Shake and serve in a cocktail glass.
Ice: Cracked ice
This matters because it preserves a whisky-sweet-vermouth aromatic with just a trace of absinthe in late Chicote.