Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.130) — Vermouth Cinzano Dry section
| 40 g | dry vermouth — Cinzano Dry | base |
| 20 g | Orange curacao — Curacao Orange Bols | modifier |
| 40 g | sweet vermouth — Cinzano Torino | modifier |
- Shake with ice and strain into a flute.
Ice: Ice cubes