Cocktails by Pedro Chicote (1928, p.231) — White wine and whisky
| 1 tablespoon | Gomme syrup — Jarabe de goma | base |
| 10 drops | kirsch | base |
| 0.5 small glass | whisky — Jerez de whisky | base |
| 9 drops | orange bitters — Source gives 8 to 10 drops. | bitter |
| 0.2 small glass | white wine — Vino blanco | other |
- Shake and serve in a wine glass with a cherry.
Garnish: Cherry
Ice: Ice pieces
This matters because it preserves another mixed wine-and-whisky service form inside Chicote's cocktail chapter.
The white-wine fraction is OCR-damaged, so the smaller secondary-wine role is preserved without overstating precision.