Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966) — International cocktails
| 40 g | gin — Dry Gin | base |
| 2 dashes | kirsch — Kirsch | base |
| 0.5 teaspoon | pineapple syrup — Jarabe de Ananá | base |
| 20 g | dry vermouth — Vermouth Seco | modifier |
| 1 dash | kummel — Kumel | modifier |
| 2 dashes | Maraschino liqueur — Marrasquino | modifier |
| 20 g | sweet vermouth — Vermouth Torino | modifier |
| 2 dashes | yellow liqueur — Licor Amarillo | modifier |
- Shake well and serve in a cocktail glass with a kinoto and seasonal fruit.
Garnish: Kinoto and seasonal fruit
Ice: Ice cubes