Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.95) — Cognac Reserva San Juan section
| 80 g | cognac — Res. San Juan | base |
| 20 g | cream — crema de leche | other |
| 1 yolk | egg yolk — yema de huevo | other |
| 20 g | port wine — oporto Calvet | other |
| 20 g | Gomme syrup — goma Inchauspe | sweetener |
- Shake very well with ice and strain into a tall flute.
Ice: Ice cubes