Technically speaking, that’s too much fruit, at least according to David Wondrich in “Imbibe!”
The way he tells the tale, the original cocktails derived from the sling, which IIRC (it’s been a while since I read the book proper) was a mixture of spirits, sugar and water. A cocktail was essentially a sling with bitters.
As time went on, they evolved into spirits, water (typically ice), bitters, sugar and other accent spirits and liqueurs, such as maraschino, orange curacao, absinthe, etc… They were also garnished with various fruits and berries. An enduring example would be the Sazerac- it’s a rye cocktail with absinthe and a specific brand of bitters. But still a cocktail.
So after a while, people would call for “old fashioned” cocktails, meaning the original spirits, bitters, sugar and water/ice, hence the name. Then the same process happened again, with all sorts of fruit being muddled in the drink.
The interesting thing according to Wondrich’s book is that none of these were locked down in terms of what the base spirit or bitters were- you could get rum cocktails, gin (old Tom or Dutch genever), whatever whiskey was handy, applejack, or brandy in your cocktail back in the day. So those upper Midwestern brandy old-fashioneds are entirely valid, as it turns out.
I suspect that if you went in to most bars these days and ordered an improved gin cocktail, they’d look at you like you were insane, but apparently back in the day you could order something like that.
It will most likely be a glass of white wine, just for the record. Oh, and not chardonnay.