Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.108) — Pisco Trapiche section
| 30 g | orange juice — jugo de naranja Pindapoy | acid |
| 50 g | pisco — Pisco | base |
| 20 g | cream — crema de leche | other |
| 1 yolk | egg yolk — yema de huevo | other |
| 2 tsp | sugar — azucar impalpable | sweetener |
- Shake with ice and strain into a flute.
Ice: Ice cubes