Created in the 1950s at The Excelsior Hotel , Rome, Italy, by Giovanni Raimondo. This, like the original recipe, uses Cardinale using a German Riesling Kabinett White Wine, instead of the dry vermouth that may use today (which would actually make it a Dry Negoni).
Half-fill a mixing jug with ice.
Add all ingredients and gently stir until chilled.
Strain into a tumbler over a fresh block of ice.
Garnish with an orange wheel.