Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966) — Old Smuggler section
| 50 g | Scotch whisky — Whisky Old Smuggler | base |
| 1 whole | Orange peel — zumo de la corteza de naranja | garnish |
| 20 g | Campari — Bitter Campari | modifier |
| 10 g | Maraschino liqueur — maraschino Bols | modifier |
| 40 g | port wine — oporto Calvet | other |
- Stir with ice, strain into a goblet, and garnish with orange peel oil and a red cherry.
Garnish: Expressed orange peel and one red cherry
Ice: Ice cubes