Lexikon der Getranke by Hans Schonfeld and John Leybold (1913, p.6)
| 0.25 part | cognac | base |
| 0.25 part | orange bitters — pommeranzen-bitter | base |
| 0.25 part | cherry brandy | modifier |
| 0.25 part | Maraschino | modifier |
| 0.25 part | vanilla creme de cacao — creme de cacao a la vanille | modifier |
| 0.25 part | White curacao — curacao weiss extra sec | modifier |
- Layer quarter-parts of the ingredients in a pousse-cafe glass in the order given.