Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.125) — Vermouth Cinzano Oro section
| 20 g | orange juice — jugo de naranja Pindapoy | acid |
| 50 g | sweet vermouth — Cinzano Oro | base |
| 20 g | grapefruit juice — jugo de pomelo Pindapoy | garnish |
| 20 g | cherry brandy — Cherry Brandy Bols | modifier |
| 30 g | sherry — Jerez Calvet | modifier |
- Shake with ice and strain into a flute.
Ice: Ice cubes