Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.79) — Canal 9 selection
| 1 whole | lemon peel — zumo de la corteza de limon | acid |
| 40 g | gin — Dry Gin H. Walker | base |
| 10 g | Campari — Bitter Campari | modifier |
| 30 g | dry vermouth — Dry vermouth Cinzano | modifier |
- Stir the ingredients cold and serve in a goblet after expressing lemon peel oil.
Garnish: Expressed lemon peel