Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.86) — Enzo Antonetti 1966
| 50 g | Vodka — Vodka Smirnoff | base |
| 20 g | Pineapple juice — jugo de pulpa de anana | dilution |
| 4 drop | Maraschino liqueur — marasquino Bols | modifier |
| champagne — champana | other |
- Shake the base with ice, pour into a wide glass over crushed ice, top with champagne, and add a few drops of maraschino.
Garnish: Orange slice and cherry
Ice: Crushed ice