Cocktails by Pedro Chicote (1928, p.321) — Exposicion
| 3 pieces | ice — hielo picado | base |
| 0.5 wineglass | water — agua natural | dilution |
| 0.5 wineglass | creme de cacao — crema de cacao | modifier |
| nutmeg — nuez moscada rallada | other | |
| 1 coffee spoon | sugar — azucar en polvo | sweetener |
- Build in a wine glass over the ice and stir until the sugar is dissolved.
- Serve in the same glass with a little grated nutmeg on top.
Garnish: Grated nutmeg
Ice: 3 or 4 small pieces of crushed ice
This matters because it preserves a named liqueur-led sangaree branch in Chicote rather than repeating only the older wine and spirit bases.
The drink keeps the sangaree service logic even while shifting the base to creme de cacao.