Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.94) — Cognac Reserva San Juan section
| 100 g | cognac — Res. San Juan | base |
| 20 g | Maraschino liqueur — maraschino Bols | modifier |
| 20 g | Cointreau — Cointreau Calvet | other |
| 20 g | cream — crema de leche | other |
| 20 g | strawberry pulp — pulpa de frutilla | other |
- Shake with ice and strain into a tall flute.
Ice: Ice cubes