Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.78) — Enzo Antonetti 1966
| 20 g | lemon juice — jugo de limon fresco | acid |
| 40 g | orange juice — naranja Pindapoy | base |
| 20 g | Grape juice — jugo de uva | dilution |
| 20 g | strawberry pulp — pulpa de frutilla | other |
- Shake the ingredients with ice cubes and strain into a flute.
Ice: Ice cubes