Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.88) — Canal 11 selection
| 20 g | cognac — Res. San Juan | base |
| 50 g | Dubonnet | base |
| 20 g | Campari — Bitter Campari | modifier |
| 20 g | cream — crema de leche | other |
| 30 g | pisco — Pisco Trapiche | other |
- Shake with ice and serve with the ice in a tall glass.
Ice: Ice cubes