Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966) — Dedication recipes
| 400 g | Calvados — Calvados Victoria | base |
| 40 g | Dubonnet — Dubonet | modifier |
| 10 g | Cointreau | other |
- Stir with ice, strain into cocktail glasses, and garnish with a maraschino cherry.
Garnish: Maraschino cherry
Ice: Ice cubes