Libro de Cocktail by Juan A. Lasa (1929, p.9) — Dulce, cocktail glass
| 1 piece | lemon peel — cascarita de limon | acid |
| 1 whole | Sugar cube — terron de azucar | base |
| 2 drop | Angostura bitters — Amargo Angostura | bitter |
| curacao — Curacao | modifier | |
| sweet champagne — Champagne dulce | other |
- Place a curacao-moistened sugar cube in a chilled cocktail glass.
- Add Angostura and twisted lemon peel, then slowly pour in very cold sweet Champagne.
Garnish: Twisted lemon peel