Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966) — Dedication recipes
| 1 copa | French vermouth — vermouth frances | base |
| 1 copita | rum — ron | base |
| Soda water — soda | dilution | |
| crushed ice — hielo picado | other |
- Build the French vermouth and rum over crushed ice, adding soda if desired.
- Let it rest briefly before serving.
Ice: Crushed ice