Straub's Manual of Mixed Drinks by Jacques Straub (1913, p.20) — Straub 1913
| 1 pony | cognac — Martell Brandy | base |
| 1 pony | Kirschwasser | base |
| 1 pony | black coffee — Cold Black Coffee | dilution |
| 1 whole | egg white — White of Egg | other |
- Frappe.
- Serve in a claret glass.
Ice: Frappe
This is useful because it preserves a cold coffee-and-eau-de-vie branch that sits between cocktail, restorative, and after-dinner service.
The frappe instruction matters; Straub treats this as a chilled, foamed service rather than a hot cafe pousse or room-temperature cordial.