Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966) — Vodka Smirnoff section
| 50 g | Vodka — Vodka Smirnoff | base |
| 20 g | grapefruit juice — jugo de pomelo Pindapoy | garnish |
| 20 g | sweet vermouth — Cinzano ORO | modifier |
| 20 g | Cointreau — Cointreau Calvet | other |
| 10 g | Grenadine — granad. Inchauspe | sweetener |
- Shake well with ice and strain into a tall flute.
Ice: Ice cubes