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 |
| 30 g | white rum — Rhum Blanco Bardinet | base |
| 20 g | green creme de menthe — Menta Verde Bols | modifier |
| 10 g | Fernet — Fernet Visconti | other |
- Shake very well with ice and strain into a flute.
Ice: Ice cubes