Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.127) — Vermouth Cinzano Oro section
| 30 g | Scotch whisky — Whisky Old Smuggler | base |
| 50 g | sweet vermouth — Cinzano Oro | base |
| 1 whole | Orange peel — zumo de la corteza de naranja | garnish |
| 30 g | Campari — Bitter Campari | modifier |
| 20 g | cherry brandy — Cherry Brandy Bols | modifier |
- Stir with ice, strain into a goblet, and express orange peel over the drink.
Garnish: Expressed orange peel
Ice: Ice cubes