L'Art du Shaker by Dominique Migliorero (1925, p.24)
| 2 dash | Absinthe — Absinthe | base |
| 1 coffee spoon | powdered sugar — Powdered sugar | base |
| 1 glass | rum — Rum | base |
| 2 dash | creme de noyau — Creme de noyau | modifier |
| 2 dash | curacoa — Curacoa | modifier |
| 1 yolk | egg yolk — Egg yolk | other |
- Shake hard, strain into a flip glass, and serve.