Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.131) — Vermouth Cinzano Dry section
| 1 whole | lemon peel — zumo de la corteza de limon | acid |
| 80 g | dry vermouth — Cinzano Dry | base |
| 20 g | dry vermouth — Doble V. | modifier |
| 10 g | Maraschino liqueur — Maraschino Bols | modifier |
| 40 g | sherry — Jerez Calvet | modifier |
- Stir with ice, strain into a goblet, and express lemon peel over the drink.
Garnish: Expressed lemon peel
Ice: Ice cubes