Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.109) — Pisco Trapiche section
| 50 g | pisco — Pisco Trapiche | base |
| 30 g | grapefruit juice — jugo de pomelo Pindapoy | garnish |
| 30 g | port wine — Oporto Calvet | other |
| 30 g | strawberry pulp — pulpa de frutilla | other |
- Shake with ice and strain into a flute.
Ice: Ice cubes