Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.135) — Vermout Cinzano Torino section
| 20 g | gin — Gin H. Walker | base |
| 50 g | sweet vermouth — Cinzano Torino | base |
| 20 g | Maraschino liqueur — Maraschino Bols | modifier |
| 20 g | pineapple pulp — pulpa de anana | other |
- Shake well with ice and strain into a flute.
Ice: Ice cubes