Cocktails by Pedro Chicote (1928, p.277) — Coffee cognac
| 1 small glass | Coffee cognac — Cognac de cafe | base |
| ice — Hielo | base | |
| 0.5 white | egg white — Clara de huevo | other |
| 1 copita | Gomme syrup — Jarabe de goma | sweetener |
- Shake and serve in a sherry wine glass.
Ice: 3 or 4 pieces ice
This matters because it preserves an idiosyncratic coffee-cognac flip branch in Chicote's Madrid chapter.
The damaged source wording is preserved conservatively rather than over-normalized into a more familiar modern ingredient name.