Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.85) — Competition drink
| lemon juice — zumo de limon | acid | |
| 0.5 part | gin — Dry Gin | base |
| 0.13 part | Benedictine — Source gives 1/8. | modifier |
| 0.38 part | dry vermouth — Dry Vermouth | modifier |
| 2 dash | Grand Marnier — Source says two golpes. | modifier |
- Stir with ice and strain into a cocktail glass.
This is one of the book's clearest competition-era signatures and should be retained as a historical benchmark rather than normalized away.