Cocktails by Pedro Chicote (1928, p.229) — Mandarin and anisette
| 0.5 mandarin | mandarin juice — Jugo de media mandarina | base |
| orange bitters — A few drops. | bitter | |
| 10 drops | anisette — Anisete | modifier |
| 0.5 small glass | vermouth — Vermut | modifier |
| 0.5 small glass | Gin and sherry blend — Jerez de gin | other |
- Shake and serve in a cocktail glass with a lemon peel.
Garnish: Lemon peel
Ice: Cracked ice
This matters because it preserves a named Madrid citrus-anisette branch in the late Chicote field.
The source compound `jerez de gin` is preserved conservatively because the exact intended product identity is not fully secure from OCR alone.