Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.112) — Rhum Blanco Bardinet section
| 30 g | cognac — Cognac Reserva San Juan | base |
| 50 g | white rum — Rhum Blanco Bardinet | base |
| 20 g | cherry brandy — Cherry Brandy Bols | modifier |
| 30 g | port wine — Oporto Calvet | other |
- Shake with ice and strain into a flute.
Ice: Ice cubes