Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.125) — Vermouth Cinzano Oro section
| 30 g | gin — Gin Walker | base |
| 50 g | sweet vermouth — Cinzano Oro | base |
| 10 g | Campari — Bitter Campari | modifier |
| 10 g | Orange curacao — Curacao Orange Bols | modifier |
- Shake with ice and strain into a flute.
Ice: Ice cubes