Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.118) — Sidra La Victoria section
| 3 bottle | cider — sidra La Victoria | base |
| 200 g | kirsch — Kirsch | base |
| 0.5 bottle | rum — Ron Bardinet | base |
| 200 g | Maraschino liqueur — Maraschino Bols | modifier |
| 200 g | Orange curacao — Curacao Orange Bols | modifier |
| 100 g | Cointreau — Cointreau Calvet | other |
- Build in a punch bowl over ice, stir until well chilled, and serve in tall goblets with one red cherry in each glass.
Garnish: One red cherry in each glass
Ice: Ice cubes