Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.111) — Pisco Trapiche section
| 40 g | orange juice — naranja Pindapoy | acid |
| 50 g | pisco — Pisco Trapiche | base |
| 20 g | Orange curacao — curacao Orange Bols | modifier |
| 1 tsp | sugar — azucar impalpable | sweetener |
- Shake with ice and strain into a flute.
Ice: Ice cubes