Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.124) — Vermouth Cinzano Oro section
| 20 g | orange juice — jugo de naranja Pindapoy | acid |
| 30 g | gin — Gin H. Walker | base |
| 80 g | sweet vermouth — Cinzano Oro | base |
| 20 g | Maraschino liqueur — Maraschino Bols | modifier |
- Shake with ice and strain into a flute.
Ice: Ice cubes