Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.114) — Rhum Blanco Bardinet section
| 60 g | white rum — Rhum Blanco Bardinet | base |
| 2 dash | Angostura bitters — Bitter Angostura | bitter |
| 1 top-up | lemon-lime soda — Seven Up | dilution |
| 20 g | Maraschino liqueur — Maraschino Bols | modifier |
- Build over ice in a long drink glass, stir with a long spoon, and top with Seven Up; serve with two straws and two red cherries.
Garnish: Two red cherries
Ice: Ice cubes