Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.112) — Rhum Blanco Bardinet section
| 1 whole | lemon peel — zumo de la corteza de limon | acid |
| 50 g | white rum — Rhum Blanco Bardinet | base |
| 30 g | sherry — jerez Calvet | modifier |
| 20 g | Cointreau — Cointreau Calvet | other |
| 30 g | port wine — oporto Calvet | other |
- Stir with ice, strain into a goblet, and express lemon peel over the drink.
Garnish: Expressed lemon peel
Ice: Ice cubes