Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966) — Dedication recipes
| 20 g | sweet vermouth — vermouth Oro | base |
| 25 g | whisky — Doble V | base |
| 25 g | white rum — ron blanco | base |
| orange bitters — Bitter Orange | bitter | |
| 25 g | dry vermouth — vermouth seco | modifier |
- Stir over ice in a mixing glass and strain into a cocktail glass.
Ice: Ice cubes