Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.82) — Competition drink
| lemon juice — zumo de limon | acid | |
| 0.33 part | gin — Dry Gin H. Walker | base |
| 0.22 part | white rum — Rhum Blanco | base |
| 0.11 part | Campari — Bitter Campari | modifier |
| 0.33 part | dry vermouth — Dry Vermouth Cinzano | modifier |
| 2 dash | Grand Marnier — Source says two golpes. | modifier |
- Stir with ice and strain into a cocktail glass; add a red cherry and lemon.
Garnish: Red cherry