Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.113) — Rhum Blanco Bardinet section
| 20 g | orange juice — naranja Pindapoy | acid |
| 50 g | white rum — Rhum Blanco Bardinet | base |
| 20 g | cream — crema de leche | other |
| 10 g | Hesperidina | other |
| 20 g | pineapple pulp — pulpa de anana | other |
- Shake well with ice and strain into a flute.
Ice: Ice cubes