Cocktails by Pedro Chicote (1928, p.220) — Marrasquino and dual bitters
| 0.67 copita | dry gin | base |
| orange bitters — A few drops. | base | |
| Angostura bitters — A few drops. | bitter | |
| Maraschino — Marrasquino | modifier | |
| 0.33 copita | sweet vermouth — Vermut italiano | modifier |
- Shake and serve in a cocktail glass.
Ice: Cracked ice
This matters because it preserves a named Savoy aromatic inside a Spanish-language hotel-bar source rather than only the Anglo-American versions.