Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.128) — Vermouth Cinzano Dry section
| 40 g | orange juice — jugo de naranja Pindapoy | acid |
| 80 g | dry vermouth — Cinzano Dry | base |
| 20 g | white rum — Rhum Negrita de Calvet | base |
| 20 g | Grenadine — granadina Inchauspe | sweetener |
- Shake well with ice and strain into a flute.
Ice: Ice cubes