Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966) — International cocktails

0.5 partgin — Gordon's Dry Ginbase
0.13 partcherry brandy — Cherry Brandymodifier
0.13 partMaraschino liqueur — Marrasquinomodifier
0.13 parttriple sec — Triple Secmodifier
0.13 partwhite vermouth — Vermouth Blancomodifier
  1. Stir with ice and strain into a cocktail glass.

Ice: Ice cubes

See also: Cola de Mono, Coquelicot

Creation of Giuseppe Nery; 1st prize, I.B.A. 1955 (Holland).