Cocktails by Pedro Chicote (1928, p.343) — Chicote 1928
| 0.33 cup | cognac — coñac | base |
| 0.33 cup | English gin — ginebra inglesa | base |
| ice — hielo muy picado | base | |
| seltzer — agua de seltz | dilution | |
| 0.33 cup | French vermouth — vermut frances | modifier |
- Build in a large glass over finely crushed ice, stir with a spoon, top with seltzer, and serve with straws.
Ice: Finely crushed ice
This matters because it keeps a late Madrid split-spirit highball alive rather than collapsing the category into simple whiskey-and-soda service.
The recipe is stirred in the serving glass and only lengthened at the end.