Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.137) — Vodka Smirnoff section
| 20 g | orange juice — jugo de naranja Pindapoy | acid |
| 50 g | Vodka — Vodka Smirnoff | base |
| 20 g | grapefruit juice — jugo de pomelo Pindapoy | garnish |
| 10 g | Campari — Bitter Campari | modifier |
- Shake with ice and strain into a tall flute.
Ice: Ice cubes