Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.82) — Enzo Antonetti 1966
| 1 whole | lemon peel — zumo de la corteza de limon | acid |
| 40 g | gin — Dry Gin H. Walker | base |
| 2 dash | Strega — Source says two golpes. | modifier |
| 20 g | sweet vermouth — Cinzano Oro | modifier |
| 20 g | yellow herbal liqueur — licor amarillo | modifier |
- Stir with ice, strain into a flute, and express lemon peel oil over the drink.
Garnish: Expressed lemon peel