Il Barista Guida del Barman by Mazzon Ferruccio (1920, p.16) — Advocate
| 0.25 marsala glass | cognac — cognac fine champagne | base |
| 1 whole | egg yolk — tuorlo d'uovo fresco | base |
| 0.5 marsala glass | Ingham sherry — ingham | modifier |
| nutmeg — noce moscata | other | |
| 0.5 tablespoon | vanilla — vaniglia | other |
| 0.5 tablespoon | sugar — zucchero | sweetener |
- Half-fill the mixing glass with crushed ice.
- Add the beaten egg yolk, sugar, vanilla, cognac, and Ingham and stir well.
- Pour into a sour glass, grate nutmeg over the top, and serve with straws.
Garnish: Grated nutmeg
Ice: Crushed ice