Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.109) — Pisco Trapiche section
| 1 whole | lemon peel — zumo de corteza de limon | acid |
| 50 g | pisco — Pisco Trapiche | base |
| 50 g | dry vermouth — Cinzano Seco Dry | modifier |
- Build over ice in an old-fashioned glass and express lemon peel over the drink.
Garnish: Expressed lemon peel
Ice: Ice cubes