Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.122) — Tragos Largos section
| 50 g | rum — Rhum Bardinet | base |
| 1 top-up | cola — Cola | dilution |
| 20 g | Cointreau — Cointreau Calvet | other |
- Build over ice in a long drink glass and top with cola; serve with an orange slice, two red cherries, and two straws.
Garnish: Orange slice and two red cherries
Ice: Ice cubes