Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.85) — Enzo Antonetti 1966
| 50 g | gin — Dry Gin H. Walker | base |
| Angostura bitters — Angostura | bitter | |
| 1 whole | Orange peel — zumo de la corteza de una naranja | garnish |
| 25 g | Campari | modifier |
| 25 g | sweet vermouth — Vermouth Oro | modifier |
- Stir with ice, strain into a small goblet, and express orange peel over the drink.
Garnish: Expressed orange peel