Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.113) — Rhum Blanco Bardinet section
| 30 g | cognac — Cognac Reserva San Juan | base |
| 50 g | white rum — Rhum Blanco Bardinet | base |
| 2 dash | Angostura bitters — Bitter Angostura | bitter |
| 10 g | Orange curacao — Curacao Orange Bols | modifier |
| 30 g | sherry — Jerez Calvet | modifier |
- Stir with ice, strain into a goblet, and garnish with one red cherry.
Garnish: One red cherry
Ice: Ice cubes