L'Art du Shaker by Dominique Migliorero (1925, p.19)
| 0.5 part | Kirsch d'Alsace | base |
| 0.5 lemon | lemon juice — Lemon juice | base |
| 0.5 part | white rum — White rum | base |
| 1 coffee spoon | Grenadine — Grenadine syrup | sweetener |
- Prepare in the shaker, shake hard, strain, and serve in a cocktail glass.
The book explicitly marks this as the author's own recipe.