Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.110) — Pisco Trapiche section
| 50 g | pisco — Pisco | base |
| 40 g | Dubonnet | modifier |
| 40 g | cream — crema de leche | other |
- Shake well with ice and strain into a flute.
Ice: Ice cubes