Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.95) — Cognac Reserva San Juan section
| 70 g | cognac — Cognac Res. San Juan | base |
| 20 g | creme de cacao — crema de cacao Bols | modifier |
| 20 g | orange bitters liqueur — bitter orange Bols | modifier |
| 20 g | cream — crema de leche | other |
- Shake with ice and strain into a champagne glass.
Ice: Ice cubes