L'Art du Shaker by Dominique Migliorero (1925, p.39)
| 0.25 part | cognac — Cognac | base |
| 1 yolk | egg yolk — Fresh egg yolk | base |
| 0.25 part | sloe gin — Sloe gin | base |
| 0.25 part | curacoa — Curacoa | modifier |
| 0.25 part | cream — Fresh cream | other |
| 1 coffee spoon | Raspberry syrup — Raspberry syrup | sweetener |
- Shake hard, strain into a flip glass, and serve.