Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.109) — Pisco Trapiche section
| 20 g | lemon juice — jugo de limon Pindapoy | acid |
| 50 g | pisco — Pisco | base |
| 20 g | Maraschino liqueur — Marrasquino Bols | modifier |
| 1 whole | whole egg — huevo entero | other |
| 2 tsp | sugar — azucar impalpable | sweetener |
- Shake well with ice and strain into a tall flute.
Ice: Ice cubes