Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.134) — Vermout Cinzano Torino section
| 1 whole | lemon peel — zumo de la corteza de limon | acid |
| 60 g | sweet vermouth — Cinzano Torino | base |
| 20 g | Campari — Bitter Campari | modifier |
| 30 g | dry vermouth — Doble V. | modifier |
| 20 g | orange bitters liqueur — Bitter Orange Bols | modifier |
- Stir with ice, strain into a goblet, and express lemon peel oil over the drink.
Garnish: Expressed lemon peel
Ice: Ice cubes