The World's Drinks and How to Mix Them by Hon. Wm Boothby (1908, p.33) — Boothby 1908
| 2 whole | Lemon juice (fresh) — juice of two lemons | acid |
| 1 jigger | cognac — cognac | base |
| ginger ale — ginger ale | dilution | |
| 1 whole | egg — raw egg | other |
| ice — ice | other | |
| 1 dessertspoon | sugar — sugar | sweetener |
- Shake the sugar, lemon juice, raw egg, cognac, and two or three lumps of ice well.
- Pour into a large goblet.
- Fill up with ginger ale, stir, decorate, and serve with straws.
Garnish: Decorative fruit, unspecified by source
Ice: Two or three lumps
- Nose
- Lemon and ginger lead, with egg softening the aroma.
- Palate
- The drink behaves like a cooler crossed with a fizz, using egg for body and ginger ale for length rather than siphon soda.
- Finish
- The finish is citrusy, gingery, and softly foamy.
- Summary
- A party cooler from the borderland between fizz, punch, and summer highball service.