Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.112) — Rhum Blanco Bardinet section
| 30 g | orange juice — naranja Pindapoy | acid |
| 50 g | white rum — Rhum Blanco Bardinet | base |
| 30 g | grapefruit juice — pomelo Pindapoy | garnish |
| 30 g | Grenadine — granadina Inchauspe | sweetener |
- Shake with ice and strain into a flute.
Ice: Ice cubes