Cocktails by Pedro Chicote (1928, p.239) — Grand Marnier and pineapple syrup
| 1 small spoon | powdered sugar — Azucar en polvo | base |
| Seasonal fruit — Fruta del tiempo | garnish | |
| 1 small spoon | Grand Marnier — Gran Marnier | modifier |
| sherry — Jerez | modifier | |
| 1 small spoon | pineapple syrup — Jarabe de pina | sweetener |
- Build over ice, add seasonal fruit, top with sherry, and serve with straws.
Garnish: Seasonal fruit
Ice: 3 to 4 pieces ice
This matters because it preserves a tropical-fruited sherry cobbler branch inside Chicote's Madrid repertoire.