Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.132) — Vermout Cinzano Torino section
| 40 g | rum — Ron Blanco Bardinet | base |
| 60 g | sweet vermouth — Cinzano Torino | base |
| 20 g | Campari — Bitter Compari | modifier |
| 20 g | orange bitters liqueur — Bitter Orange Bols | modifier |
- Shake well with ice and strain into a flute.
Ice: Ice cubes