Cocktails by Pedro Chicote (1928, p.223) — Noyau accent
| 0.5 copita | dry gin | base |
| noyau — Crema Noyau | base | |
| 0.5 copita | French vermouth — Vermut frances | modifier |
- Shake and serve in a cocktail glass.
Ice: Cracked ice
This matters because it preserves another lean gin-vermouth aromatic with a small noyau accent in late Chicote.