Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.132) — Vermout Cinzano Torino section
| 40 g | gin — Gin H. Walker | base |
| 60 g | sweet vermouth — Cinzano Torino | base |
| 20 g | Vodka — Vodka Smirnoff | base |
| 20 g | port wine — Oporto Calvet | other |
- Stir with ice, strain into a goblet, and finish with lemon peel oil and a cherry.
Garnish: Lemon peel and one red cherry
Ice: Ice cubes