Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.131) — Vermouth Cinzano Dry section
| 50 g | dry vermouth — Cinzano Dry | base |
| 20 g | Campari — Bitter Campari | modifier |
| 20 g | orange bitters liqueur — Bitter Orange Bols | modifier |
| 40 g | port wine — Oporto Calvet | other |
- Stir with ice, strain into a goblet, and garnish with one red cherry.
Garnish: One red cherry
Ice: Ice cubes