Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.114) — Rhum Blanco Bardinet section
| 30 g | Vodka — Vodka Smirnoff | base |
| 50 g | white rum — Rhum Blanco Bardinet | base |
| 1 whole | Orange peel — zumo de la corteza de naranja | garnish |
| 20 g | Campari — Bitter Campari | modifier |
| 20 g | creme de cacao — Crema de Cacao Bols | modifier |
- Stir with ice, strain into a goblet, and express orange peel over the drink.
Garnish: Expressed orange peel
Ice: Ice cubes