Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.94) — Cognac Reserva San Juan section
| 80 g | cognac — Cognac Res. San Juan | base |
| 1 whole | Orange peel — zumo de la corteza de naranja | garnish |
| 20 g | cherry brandy — cherry Brandy Bols | modifier |
| 20 g | Cointreau — Cointreau Calvet | other |
- Stir with ice and strain into a champagne glass; express orange peel and add a red cherry.
Garnish: Red cherry