Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.134) — Vermout Cinzano Torino section
| 20 g | cognac — Cognac Res. San Juan | base |
| 50 g | sweet vermouth — Cinzano Torino | base |
| 20 g | Vodka — Vodka Smirnoff | base |
| 2 dash | Angostura bitters — Bitter Angostura | bitter |
| 1 whole | Orange peel — zumo de la corteza de naranja | garnish |
- Stir with ice, strain into a goblet, and express orange peel over the drink with one red cherry.
Garnish: Expressed orange peel and one red cherry
Ice: Ice cubes