Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966) — Vodka Smirnoff section
| 1 whole | lemon peel — zumo de la corteza de limon | acid |
| 50 g | Vodka — Vodka Smirnoff | base |
| 20 g | Campari — Bitter Campari | modifier |
| 10 g | creme de cacao — crema de cacao BOLS | modifier |
| 30 g | sweet vermouth — Cinzano ORO | modifier |
- Stir with ice, strain into a low coupe, and express lemon peel over the drink.
Garnish: Expressed lemon peel
Ice: Ice cubes