Cocktails by Pedro Chicote (1928, p.235) — Soda and fruit service
| 1 small glass | Absinthe | base |
| 1 tablespoon | sugar — Azucar | base |
| Soda water — Soda | dilution | |
| 1 | lemon slice — Rodaja de limon | garnish |
| Seasonal fruit — Frutas del tiempo | garnish |
- Shake the sugar and absinthe, pour into a whisky glass, top with soda, and add seasonal fruit and a lemon slice.
Garnish: Seasonal fruit and lemon slice
Ice: Ice
This matters because it preserves Chicote's fruit-and-soda cobbler treatment applied to absinthe rather than wine or whisky.
The source explicitly finishes the drink in the whisky glass with fruit and straws rather than serving it as a short shaken cocktail.