Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.133) — Vermout Cinzano Torino section
| 1 whole | lemon peel — zumo de la corteza de limon | acid |
| 40 g | Scotch whisky — Whisky Old Smuggler | base |
| 50 g | sweet vermouth — Cinzano Torino | base |
| 20 g | cherry brandy — Cherry Brandy Bols | modifier |
- Stir with ice, strain into a goblet, and express lemon peel over the drink.
Garnish: Expressed lemon peel
Ice: Ice cubes