Cocktails by Pedro Chicote (1928, p.280) — Solera 1847
| ice — Hielo | base | |
| 1 copita | Solera 1847 sherry — Solera 1847 | modifier |
| drops | yellow chartreuse — Chartreuse amarillo | modifier |
| cinnamon — Canela | other | |
| 1 yolk | egg yolk — Yema de huevo fresco | other |
| 1 tablespoon | powdered sugar — Azucar en polvo | sweetener |
- Shake very well, serve in a sherry glass, and dust with cinnamon.
Garnish: Cinnamon
Ice: 6 or 7 pieces ice
This matters because it preserves a branded Solera 1847 flip branch in Chicote's Madrid repertoire.