Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.94) — Cognac Reserva San Juan section
| 50 g | cognac — Res. San Juan | base |
| 20 g | rum — Ron Bardinet | base |
| 20 g | Maraschino liqueur — maraschino Bols | modifier |
| 20 g | sherry — jerez Calvet | modifier |
- Shake with ice and strain into a flute.
Ice: Ice cubes