Cocktails by Pedro Chicote (1928, p.236) — Seltzer finish
| 1 small spoon | Maraschino — Marrasquino | base |
| Seltzer water — Agua de seltz | dilution | |
| Seasonal fruit — Uvas y frutas del tiempo | garnish | |
| 1 glass | Burgundy wine — Vino de Borgona | other |
- Shake with cracked ice, pour into a large glass, add grapes and seasonal fruit, and top with seltzer.
Garnish: Grapes and seasonal fruit
Ice: Cracked ice
This matters because it preserves a red-wine cobbler branch with explicit sparkling finish and fruit service in Chicote.