Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966) — International cocktails
| 1 whole | lemon peel — corteza de piel de limon | acid |
| 50 g | gin — Dry Gin | base |
| 10 g | dry vermouth — Vermouth Seco | modifier |
- Stir with ice and serve in a small cup with lemon peel at the rim.
Garnish: Lemon peel
Ice: Ice cubes