Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.86) — Enzo Antonetti 1966
| 20 g | lemon juice — jugo de limon | acid |
| 50 g | Vodka — Vodka Smirnoff | base |
| champagne — champana | other | |
| 20 g | strawberry pulp — pulpa de frutilla | other |
- Shake the base with ice, pour into an ice-filled whiskey glass, and top with champagne.
Garnish: Orange slice and cherry
Ice: Ice cubes