Libro de Cocktail by Juan A. Lasa (1929, p.8) — Seco
| 1 whole | Sugar cube — terron de azucar | base |
| Angostura bitters — Amargo Angostura | bitter | |
| 1 piece | Lime peel — cascarita de limon verde | garnish |
| dry champagne — Champagne seco | other |
- Place an Angostura-moistened sugar cube in a chilled long cocktail glass.
- Add twisted lime peel and slowly pour in very cold dry Champagne.
Garnish: Twisted lime peel