Daly's Bartenders' Encyclopedia by Tim Daly (1903, p.111)
| 0.2 glass | creme de anisette | base |
| whipped cream — Top off with whipped cream. | dilution | |
| 0.2 glass | creme yvette — creme yvette | modifier |
| 0.2 glass | parfait d'amour | modifier |
| 0.2 glass | yellow chartreuse — chartreuse (yellow) | modifier |
- Layer the liqueurs in a pousse cafe glass.
- Top off with whipped cream and serve.
Garnish: Whipped cream
Daly explicitly frames the drink through Gibson-Girl modernity and elite resort culture.