The Buffet Blue Book by John H. Considine (1912, p.67)
| 0.25 glass | cognac | base |
| 0.25 glass | creme de noyau | base |
| 0.25 glass | Green Chartreuse | modifier |
- Layer the creme de noyau, green Chartreuse, and cognac in a pousse cafe glass.
- Serve.
Amounts are preserved conservatively from a damaged OCR line as quarter-glass layers.