Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.109) — Pisco Trapiche section
| 40 g | pisco — Pisco Trapiche | base |
| 30 g | Campari — Bitter Campari | modifier |
| 30 g | Maraschino liqueur — Maraschino Bols | modifier |
| 30 g | sweet vermouth — Cinzano Oro | modifier |
- Shake with ice and strain into a flute.
Ice: Ice cubes