Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.114) — Rhum Blanco Bardinet section
| 10 g | lemon juice — jugo de limon | acid |
| 40 g | orange juice — naranja Pindapoy | acid |
| 50 g | white rum — Rhum Blanco Bardinet | base |
| 20 g | Grenadine — granadina Inchauspe | sweetener |
- Shake well with ice and strain into a flute.
Ice: Ice cubes