Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.85) — Enzo Antonetti 1966
| 50 g | cognac — Cognac Res. San Juan | base |
| 1 whole | Sugar cube — terron de azucar | base |
| Angostura bitters — Angostura | bitter | |
| 1 whole | Orange peel — zumo de la corteza de naranja | garnish |
| Campari — Bitter Campari | modifier | |
| champagne — champana helado | other |
- Build in a champagne glass and top with chilled champagne after adding the bitters, cognac, and orange peel oil.
Garnish: Expressed orange peel