Cocktails by Pedro Chicote (1928, p.230) — Absinthe-anisette version
| 0.75 copita | Absinthe — Ajenjo | base |
| 0.25 copita | anisette — Anisete | base |
- Shake and serve in a cocktail glass.
Ice: 2 to 3 pieces ice
This matters because it preserves a nearly pure absinthe-anisette branch in late Chicote.