L'Art du Shaker by Dominique Migliorero (1925, p.35)
| 2 dash | curacoa — Curacoa | base |
| 1 liqueur glass | kirsch — Kirsch | base |
| iced seltzer water — Iced seltzer water | dilution | |
| 1 liqueur glass | creme de vanille — Creme de vanille | modifier |
| 1 tablespoon | cream — Fresh cream | other |
| 1 yolk | egg yolk — Fresh egg yolk | other |
- Shake hard, strain into a large balloon glass, fill with iced seltzer, and serve with straws.