Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.131) — Vermouth Cinzano Dry section
| 30 g | cognac — Cognac Reserva San Juan | base |
| 80 g | dry vermouth — Cinzano Dry | base |
| 10 g | Maraschino liqueur — Maraschino Bols | modifier |
| 10 g | Fernet — Fernet Visconti | other |
- Shake with ice and strain into a flute.
Ice: Ice cubes