Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.130) — Vermouth Cinzano Dry section

40 gdry vermouth — Cinzano Drybase
20 gOrange curacao — Curacao Orange Bolsmodifier
40 gsweet vermouth — Cinzano Torinomodifier
  1. Shake with ice and strain into a flute.

Ice: Ice cubes

See also: Acquitano, Pallanza