Cocktails by Pedro Chicote (1928, p.331) — Alfonso XIII
| 1 large spoon | lemon juice — jugo de limon | acid |
| ice — hielo picado | base | |
| 0.5 cup | Whiskey — whisky | base |
| seltzer — agua de seltz | dilution | |
| Seasonal fruit — frutas del tiempo | garnish | |
| 10 drops | Grand Marnier — Gran Marnier | modifier |
| 0.5 cup | sherry — jerez | modifier |
| 1 coffee spoon | sugar — azucar en polvo | sweetener |
- Shake, strain into a large glass over fruit, top with seltzer, and serve with straws.
Garnish: Seasonal fruit
Ice: Crushed ice
This matters because it preserves a notably hybrid sherry-and-whiskey sour branch in the late Madrid field.
The chapter explicitly treats heavy lemon use as what makes the sour family distinct.