Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966) — International cocktails
| 1 dash | creme de cacao — Crema de Cacao Bols | base |
| 10 g | kirsch — Kirsch | base |
| 20 g | coffee — cafe bien frio | dilution |
| 80 g | milk — leche fresca | dilution |
| 1 yolk | egg yolk — yema | other |
| 15 g | pisco — Pisco | other |
| 1 teaspoon | sugar — azucar imp. | sweetener |
- Shake well and serve in a flute.
Ice: Ice cubes