Cocktails by Pedro Chicote (1928, p.341) — Frances
| 1 peel | lemon peel — corteza de limon | acid |
| 2 pieces | ice — hielo | base |
| Perrier — agua de Perrier | dilution | |
| 1 cup | Cassis — cassis | modifier |
| 1 sherry glass | dry vermouth — vermut Noilly Prat | modifier |
- Build in the glass, top with Perrier, add lemon peel, and serve with straws.
Garnish: Lemon peel
Ice: 2 or 3 pieces of ice
This matters because it preserves a low-proof cassis-and-Noilly aperitif line in the Madrid interwar field.
The glass-built sparkling service is central to the drink's aperitif identity.