Cocktails by Pedro Chicote (1928, p.233) — Bacardi, gin, and cognac
| 0.33 copita | Bacardi rum — Ron Bacardi | base |
| 0.33 copita | dry gin — Gin Gordon | base |
| 7 drops | Grenadine — Granadina | base |
| 0.33 copita | Spanish cognac — Conac Espanol | base |
- Shake and serve in a cocktail glass.
Ice: 3 to 4 pieces ice
This matters because it preserves a three-spirit Madrid house-style aromatic at the end of Chicote's cocktail chapter.