Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966) — Dedication recipes
| 1 whole | lemon peel — zumo de corteza de limon | acid |
| 50 g | whisky — whisky C. Club | base |
| 40 g | Punt e Mes | modifier |
| 10 g | Strega | modifier |
- Stir with ice, strain into a goblet, and express lemon peel over the drink.
Garnish: Expressed lemon peel
Ice: Ice cubes