Straub's Manual of Mixed Drinks by Jacques Straub (1913, p.23) — Straub 1913
| 1 pony | brandy | base |
| 1 pony | Creme de Rose | modifier |
| 1 whole | egg white — White of Egg | other |
| 2 dashes | orange flower water — Orange Flower Water | other |
- Shake.
- Serve in a claret glass.
This is useful because it preserves a highly perfumed egg-white brandy line that sits outside the main bitter-vermouth cocktail canon.