Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.113) — Rhum Blanco Bardinet section
| 30 g | lemon juice — jugo de limon | acid |
| 50 g | white rum — Rhum Blanco Bardinet | base |
| 20 g | Hesperidina | other |
| 20 g | Grenadine — granadina Inchauspe | sweetener |
- Shake with ice and strain into a flute.
Ice: Ice cubes