Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966) — Dedication recipes
| coffee — cafe | base | |
| cognac | base | |
| Orange peel — corteza de naranja | garnish | |
| cinnamon — canela | other | |
| whole | cloves — clavos de olor | other |
| sugar — azucar | sweetener |
- Prepare coffee with orange peel, cinnamon, cloves, and sugar, then add cognac and ignite before serving in an individual cup.