Libro de Cocktail by Juan A. Lasa (1929, p.9) — Dulce, Cointreau and mint
| 1 piece | lemon peel — cascarita enrollada de limon | acid |
| 0.5 whole | Sugar cube — medio terron de azucar Domino | base |
| 2 drop | Angostura bitters — Amargo Angostura | bitter |
| Cointreau — Used to moisten the sugar. | other | |
| 1 sprig | mint — hierbabuena | other |
| sweet champagne — Champagne dulce | other |
- Place a half Domino sugar cube moistened with Cointreau in a chilled cocktail glass.
- Add Angostura, rolled lemon peel, and a sprig of mint.
- Slowly pour in very cold sweet Champagne.
Garnish: Rolled lemon peel and mint sprig