Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.125) — Vermouth Cinzano Oro section
| 80 g | sweet vermouth — Cinzano Oro | base |
| 1 whole | Orange peel — zumo de la corteza de naranja | garnish |
| 20 g | Campari — Bitter Campari | modifier |
| 20 g | sherry — Jerez Calvet | modifier |
- Stir with ice, strain into a goblet, and garnish with orange peel oil and one red cherry.
Garnish: Expressed orange peel and one red cherry
Ice: Ice cubes