Thanks, Dave. I asked their current head bartender before I saw your message and their current recipe is:
3/4 Vermouth (rosso)
1/4 Gin (very dry Spanish gin)
Dashes of Picon (drops would be a better description)
Dashes of triple sec (drops too, of Cointreau if I remember correctly)
Mint leaves, lemon peel and orange peel inside the drink.
Sprig of mint as a garnish
Chicote explained, in that 60s article I mentioned earlier, that when he introduced the Combinación cubana in Madrid, getting hold of mint and keeping it fresh wasn’t always easy, so Pedro Aguirre, his head bartender, came up with a solution: he made a mint tincture and would spray it on top of the drink. Quite ahead of the curve. Aguirre worked alongside Chicote all his life – he can be seen third left on this drawing of the Pidoux team, the bar Chicote led before opening his own.
