Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.129) — Vermouth Cinzano Dry section
| 50 g | cognac — Cognac Reserva San Juan | base |
| 50 g | dry vermouth — Cinzano Dry | base |
| 40 g | orange bitters liqueur — Bitter Orange Bols | modifier |
- Shake with ice and strain into a flute.
Ice: Ice cubes