Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.92) — Cognac Reserva San Juan section
| 20 g | lemon juice — jugo de limon | acid |
| 60 g | cognac — Cognac Res. San Juan | base |
| 20 g | Maraschino liqueur — Maraschino Bols | modifier |
| 10 g | Gomme syrup — goma Inchauspe | sweetener |
- Shake with ice and strain into a tall flute.
Ice: Ice cubes