The Buffet Blue Book by John H. Considine (1912, p.68)
| 3 dash | lemon juice | acid |
| 1 jigger | brandy | base |
| 1 | egg yolk | base |
| seltzer — Fizz to finish. | dilution | |
| ice — Use in the shaker. | other | |
| 1 spoonful | sugar | sweetener |
- Shake the egg yolk, sugar, lemon juice, brandy, and ice well.
- Strain into a fizz glass, top with seltzer, and serve.
Ice: Ice