Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966) — International cocktails
| 1 whole | lemon peel — zumo de una corteza de limon | acid |
| 30 g | gin — Dry Gin | base |
| 4 dash | red bitters — Bitter Rojo | bitter |
| 20 g | dry vermouth — Vermouth Frances | modifier |
| 30 g | sweet vermouth — Vermouth Torino | modifier |
- Shake with ice and strain into a flute.
Garnish: Expressed lemon peel
Ice: Ice cubes