Cocktails by Pedro Chicote (1928, p.282) — Cafe
| cognac — Conac | base | |
| 1 small glass | rum — Ron | base |
| 2 or 3 cubes | Sugar cubes — Terrones de azucar | base |
| 1 cup | black coffee — Cafe negro | dilution |
| 0.5 slice | lemon slice — Rodaja de limon | garnish |
- Heat the mixture until very hot, sprinkle with cognac, and serve flaming.
Garnish: Lemon slice
This matters because it preserves a coffee-led flaming grog branch in Chicote's late-1920s hot-drink chapter.
The service identity depends on heating the mixture and finishing it aflame with cognac.