Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.112) — Rhum Blanco Bardinet section
| 50 g | white rum — Rhum Blanco Bardinet | base |
| 20 g | Maraschino liqueur — Maraschino Bols | modifier |
| 20 g | orange bitters liqueur — Bitter Orange Bols | modifier |
| 30 g | pineapple pulp — pulpa de ananas | other |
- Shake well with ice and strain into a flute.
Ice: Ice cubes