Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.78) — Enzo Antonetti 1966
| 30 g | cream — crema de leche | base |
| 30 g | cold coffee — cafe frio | dilution |
| 20 g | creme de cacao — crema de cacao Bols | modifier |
| 20 g | Grenadine — granadina Inchauspe | sweetener |
- Shake the ingredients with ice cubes and strain into a flute.
Ice: Ice cubes