Manual del Cantinero by Carlos Golfrin (1909, p.212)
| 0.5 tablespoon | powdered sugar — azucar molido | base |
| Seasonal fruit — frutas del tiempo | garnish | |
| 1.5 wineglass | red port — Oporto tinto | modifier |
| 1 pony | currant syrup — jarabe de grosellas | sweetener |
- Combine the sugar, currant syrup, and red port in a suitable vessel.
- Half-fill with finely broken ice and shake well.
- Serve in a fruit-garnished goblet.
Garnish: Seasonal fruit
Ice: Crushed ice