L'Art du Shaker by Dominique Migliorero (1925, p.45)
| 1 lemon | lemon juice — Lemon juice | acid |
| 1 white | egg white — Egg white | base |
| 1 liqueur glass | gin — Gin | base |
| Seltzer water — Iced seltzer water | dilution | |
| 1 tablespoon | cream — Fresh cream | other |
| 2 dash | orange flower water — Orange flower water | other |
| 1 teaspoon | Sugar syrup — Sugar syrup | sweetener |
- Shake very hard, strain into a large tumbler, finish with iced seltzer to raise a foam, and serve with straws.
The source notes its popularity before Prohibition in New Orleans.