Cocktails by Pedro Chicote (1928, p.228) — Rum and yellow Chartreuse
| Absinthe — Ajenjo | base | |
| Grenadine — Granadina | base | |
| 0.5 copita | rum — Ron | base |
| 0.5 copita | yellow chartreuse — Chartreuse amarillo | modifier |
- Shake and serve in a cocktail glass.
Ice: Cracked ice
This matters because it preserves a rum-and-yellow-Chartreuse aromatic branch in late Chicote.