Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966) — International cocktails
| 0.5 part | gin — Gordon's Dry Gin | base |
| 0.13 part | cherry brandy — Cherry Brandy | modifier |
| 0.13 part | Maraschino liqueur — Marrasquino | modifier |
| 0.13 part | triple sec — Triple Sec | modifier |
| 0.13 part | white vermouth — Vermouth Blanco | modifier |
- Stir with ice and strain into a cocktail glass.
Ice: Ice cubes