The Buffet Blue Book by John H. Considine (1912, p.62)
| 1 jigger | cognac — Hennessy brandy | base |
| 0.5 mixing glass | ice | base |
| 1 dash | Abbott's Bitters | bitter |
| Apollinaris split — Serve on the side. | dilution | |
| stuffed olives — Add to the glass. | garnish | |
| 2 dashes | Creme de Rose | modifier |
| 2 dashes | Vanilla cordial | modifier |
| 1 dash | gum syrup | sweetener |
- Stir the ice, gum syrup, Abbott's Bitters, creme de rose, vanilla cordial, and Hennessy brandy in a mixing glass.
- Strain into a cocktail glass, add stuffed olives, and serve with an Apollinaris split on the side.
Garnish: Stuffed olives
Ice: Ice