Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.90) — Calvados La Victoria section
| 50 g | Calvados | base |
| 30 g | cognac — Res. San Juan | base |
| 20 g | creme de cassis — crema de Cassis | modifier |
| 30 g | sherry — Jerez Calvet | modifier |
- Stir with ice and strain into a goblet; garnish with a red cherry.
Garnish: Red cherry