Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.111) — Pisco Trapiche section
| 50 g | pisco — Pisco Trapiche | base |
| 30 g | cream — crema de leche | other |
| 1 yolk | egg yolk — yema de huevo | other |
| 30 g | pineapple pulp — pulpa de anana | other |
- Shake with ice and strain into a flute.
Ice: Ice cubes