El Bar Americano en España by Pedro Chicote (1927, p.145)
| 0.5 copita | coñac — 1/2 copita de coñac | base |
| 1 scoop | helado de vainilla — 1 helado de vainilla | base |
| soda — Used to fill the glass. | dilution | |
| 0.5 copita | Cointreau — 1/2 copita de cointreau | other |
- Build in a large crystal glass with vanilla ice cream, Cointreau, and cognac.
- Finish by filling the glass with soda and serve in the same glass with straws.
Garnish: Straws