Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.85) — Enzo Antonetti 1966
| 50 g | Whiskey — whisky Old Smuggler | base |
| 1 whole | Orange peel — zumo de la corteza de naranja | garnish |
| 10 g | Campari — Bitter Campari | modifier |
| 20 g | sweet vermouth — vermouth Torino | modifier |
- Stir with ice, strain into a flute, and garnish with orange peel oil and two cherries.
Garnish: Two cherries