Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966) — Late appendix city recipes
| 20 g | orange juice — jugo de naranja Pindapoy | acid |
| 50 g | Scotch whisky — Whisky Old Smuggler | base |
| 40 g | sweet vermouth — Cinzano Oro | modifier |
| 20 g | Cointreau — Cointreau Calvet | other |
- Shake well with ice and strain into a flute.
Ice: Ice cubes