L'Art du Shaker by Dominique Migliorero (1925, p.31)
| 0.25 part | cognac — Cognac | base |
| 0.5 part | red port wine — Red port wine | base |
| 2 dash | Angostura bitters | bitter |
| 0.13 part | French vermouth | modifier |
| 0.13 part | Italian vermouth — Vermouth Turin | modifier |
| 1 zest | lemon zest — Lemon zest | other |
- Stir very cold, strain into a cocktail glass, and serve with expressed lemon zest.
Garnish: Lemon zest
Attributed in the book to Fred Martin.