Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966) — Dedication recipes
| 20 g | grapefruit juice — jugo pomelo Pindapoy | base |
| 50 g | Vodka — Vodka Smirnoff | base |
| 10 g | cherry brandy — Cherry Brandy Bols | modifier |
| 20 g | pineapple pulp — jugo de pulpa de anana | other |
- Shake with ice and strain into a long drink glass; garnish with half an orange slice, two maraschino cherries, and two straws.
Garnish: Half orange slice and two maraschino cherries
Ice: Ice cubes