Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.124) — Vermouth Cinzano Oro section
| 1 whole | lemon peel — zumo de la corteza de limon | acid |
| 20 g | cognac — Cognac Reserva San Juan | base |
| 80 g | sweet vermouth — Cinzano Oro | base |
| 20 g | white rum — Rhum Blanco Bardinet | base |
| 10 g | orange bitters liqueur — Bitter Orange Bols | modifier |
- Stir with ice, strain into a goblet, and express lemon peel over the drink.
Garnish: Expressed lemon peel
Ice: Ice cubes