Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.133) — Vermout Cinzano Torino section
| 40 g | cognac — Cognac Res. San Juan | base |
| 80 g | sweet vermouth — Cinzano Torino | base |
| 20 g | dry vermouth — Cinzano Dry | modifier |
| 20 g | orange bitters liqueur — Bitter Orange Bols | modifier |
- Shake with ice and strain into a flute.
Ice: Ice cubes