Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.83) — Enzo Antonetti 1966
| 50 g | orange juice — jugo de naranja Pindapoy | base |
| Grape juice — jugo de uvas | dilution | |
| 2 drop | Maraschino liqueur — marasquino Bols | modifier |
| 20 g | Grenadine — granadina Inchauspe | sweetener |
- Build over abundant crushed ice in a tall glass, top with grape juice, and decorate elaborately before service.
Garnish: Pineapple star and cherry
Ice: Crushed ice