Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.92) — Cognac Reserva San Juan section
| 80 g | cognac — Cognac Res. San Juan | base |
| 20 g | Campari — Bitter Campari | modifier |
| 10 g | cherry brandy — Cherry Brandy Bols | modifier |
| 30 g | sherry — Jerez Calvet | modifier |
- Shake with ice and strain into a tall flute.
Ice: Ice cubes