Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.128) — Vermouth Cinzano Dry section
| 1 whole | lemon peel — zumo de la corteza de limon | acid |
| 90 g | dry vermouth — Cinzano Dry | base |
| 40 g | dry vermouth — Doble V. | modifier |
| 10 g | Green Chartreuse — Chartreause verde | modifier |
- Stir with ice, strain into a goblet, and garnish with lemon peel oil and one red cherry.
Garnish: Expressed lemon peel and one red cherry
Ice: Ice cubes