Cocktails by Pedro Chicote (1928, p.228) — Rum and yellow Chartreuse

Absinthe — Ajenjobase
Grenadine — Granadinabase
0.5 copitarum — Ronbase
0.5 copitayellow chartreuse — Chartreuse amarillomodifier
  1. 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.

See also: President Cocktail, San Remo Cocktail