Der perfekte Mixer by Martin Heile (1950, p.17) — Martin Heile 1950
| 1 whole | lemon peel — Zitronenschale | acid |
| 4 drop | Angostura bitters — Angostura | base |
| 1 whole | Cherry — Kirsche | garnish |
| 0.5 liqueur-glass | Benedictine — Benediktiner | modifier |
| 2 liqueur-glass | vermouth — Vermouth | modifier |
- Stir with ice and strain into a cocktail glass.
Garnish: Lemon peel and cherry