Recipes for Mixed Drinks by Hugo R. Ensslin (1917, p.29) — Ensslin 1917
| 2 dashes | Vinegar | base |
| 1 whole | egg | other |
| 1 dash | pepper — Source says 1 dash each of pepper and salt. | other |
| 1 dash | salt — Source says 1 dash each of pepper and salt. | other |
| 2 dashes | Tabasco | other |
| 1 teaspoonful | Worcestershire sauce — Worcestershire Sauce | other |
- Build in an old fashioned cocktail glass.
- Serve with a little nutmeg on top.
Garnish: Nutmeg
This matters because it preserves the seasoned-egg restorative branch that sits beside alcoholic cocktail culture rather than outside bar practice.
The direct-glass build and breakfast-tonic seasoning logic are the point of the drink.