Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.86) — Enzo Antonetti 1966
| 1 whole | lemon peel — zumo de la corteza de limon | acid |
| 50 g | sweet vermouth — Cinzano Torino | base |
| 20 g | Vodka — Vodka Smirnoff | base |
| 10 g | Campari | modifier |
- Stir with ice, strain into a small cocktail glass, and express lemon peel over the surface.
Garnish: Expressed lemon peel