Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.128) — Vermouth Cinzano Dry section
| 90 g | dry vermouth — Cinzano Dry | base |
| 30 g | gin — Gin H. Walker | base |
| 20 g | Maraschino liqueur — Maraschino Bols | modifier |
| 10 g | Grenadine — granadina Inchauspe | sweetener |
- Shake with ice and strain into a flute.
Ice: Ice cubes