Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.135) — Vermout Cinzano Torino section
| 20 g | cognac — Cognac Res. San Juan | base |
| 50 g | sweet vermouth — Cinzano Torino | base |
| 10 g | Maraschino liqueur — Maraschino Bols | modifier |
| 10 g | orange bitters liqueur — Bit. Orange Bols | modifier |
| 20 g | sherry — Jerez Calvet | modifier |
- Shake with ice and strain into a flute.
Ice: Ice cubes