Manual del Cantinero by John Escalante (1915, p.2)
| dash | Angostura bitters — Angosturas | base |
| mixed fresh fruit — fruta fresca variada | garnish | |
| creme de violette — crema de violeta | modifier | |
| 1 | Burgundy wine — Vino Burgundy | other |
- Half-fill a refreshment glass with ice.
- Add the bitters and Burgundy, stir well, add mixed fresh fruit, top with a little creme de violette, and serve with straws.
Garnish: Mixed fresh fruit and a little creme de violette on top
Ice: Ice