Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.135) — Vermout Cinzano Torino section
| 50 g | sweet vermouth — Cinzano Torino | base |
| 40 g | Vodka — Vodka Smirnoff | base |
| 20 g | Maraschino liqueur — Maraschino Bols | modifier |
| 20 g | orange bitters liqueur — Bitter Orange Bols | modifier |
- Stir with ice, strain into a goblet, and garnish with orange peel oil and one cherry.
Garnish: Expressed orange peel and one red cherry
Ice: Ice cubes