Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.132) — Vermout Cinzano Torino section
| 20 g | orange juice — jugo de naranja Pindapoy | acid |
| 20 g | cognac — Cognac Res. San Juan | base |
| 50 g | sweet vermouth — Cinzano Torino | base |
| 10 g | Campari — Bitter Campari | modifier |
| 20 g | Maraschino liqueur — Maraschino Bols | modifier |
- Shake with ice and strain into a flute.
Ice: Ice cubes