Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.129) — Vermouth Cinzano Dry section

50 gcognac — Cognac Reserva San Juanbase
50 gdry vermouth — Cinzano Drybase
40 gorange bitters liqueur — Bitter Orange Bolsmodifier
  1. Shake with ice and strain into a flute.

Ice: Ice cubes

See also: Acquitano, Cavour