Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.92) — Cognac Reserva San Juan section
| 60 g | cognac — Cognac Res. San Juan | base |
| 30 g | dry vermouth — Cinzano Dry | modifier |
| 20 g | Cointreau — Cointreau Calvet | other |
| 20 g | pineapple pulp — pulpa de anana | other |
| 10 g | Gomme syrup — goma Inchauspe | sweetener |
- Shake with ice and strain into a flute.
Ice: Ice cubes