The Hoffman House Bartender's Guide by Charles S. Mahoney (1905, p.217)
| 4 dashes | lemon juice | acid |
| 0.5 jigger | Booth's Old Tom gin | base |
| 1 tablespoonful | powdered sugar | base |
| 0.25 jigger | Creme de Rose — Creme de Rose | modifier |
| Claret wine — Float on top. | other | |
| 1 egg white | egg white | other |
- Shake the sugar, lemon juice, egg white, and Old Tom gin with cracked ice.
- Strain into a hollow-stem champagne glass, add the creme de rose, float with claret wine, and serve.
Ice: Cracked ice