Cocktails by Pedro Chicote (1928, p.282) — Espanol
| 1 copita | Cognac and rum — Conac y ron | base |
| 1 tablespoon | powdered sugar — Azucar en polvo | base |
| boiling water — Agua hirviendo | dilution | |
| 1 slice | Clove-studded lemon slice — Rodaja de limon con clavos | garnish |
- Build in a large glass, top with boiling water, and serve in the same glass with a small spoon.
Garnish: Clove-studded lemon slice
This matters because Chicote explicitly treats it as the central reference formula for later grog branches.
The chapter defines the grog grammar around this hot-water service pattern.