Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.111) — Pisco Trapiche section
| 40 g | pisco — Pisco Trapiche | base |
| 1 whole | Orange peel — zumo de corteza de naranja | garnish |
| 10 g | Orange curacao — curacao Orange Bols | modifier |
| 40 g | sherry — Jerez Calvet | modifier |
| 40 g | sweet vermouth — Cinzano Oro | modifier |
- Stir with ice, strain into a cocktail glass, and express orange peel over the drink.
Garnish: Expressed orange peel
Ice: Ice cubes