Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.130) — Vermouth Cinzano Dry section
| 40 g | cognac — Cognac Reserva San Juan | base |
| 40 g | dry vermouth — Cinzano Dry | base |
| 40 g | white rum — Rhum Blanco Bardinet | base |
| 1 whole | Orange peel — zumo de la corteza de naranja | garnish |
| 10 g | orange bitters liqueur — Bitter Orange Bols | modifier |
- Stir with ice, strain into a goblet, and express orange peel over the drink with one red cherry.
Garnish: Expressed orange peel and one red cherry
Ice: Ice cubes