L'Art du Shaker by Dominique Migliorero (1925, p.23)
| 1 liqueur glass | kirsch — Kirsch | base |
| 0.5 lemon | lemon juice — Lemon juice | base |
| champagne — Finish with Champagne. | other | |
| 1 yolk | egg yolk — Egg yolk | other |
| 1 coffee spoon | lemon syrup — Lemon syrup | sweetener |
- Shake hard, strain into a medium balloon glass, finish with Champagne, and serve.