L'Art du Shaker by Dominique Migliorero (1925, p.40)
| 0.25 part | lemon juice — Lemon juice | acid |
| 1 teaspoon | powdered sugar — Powdered sugar | base |
| 0.5 part | rye whisky — Rye whisky | base |
| 0.25 part | Italian vermouth — Vermouth Turin | modifier |
| 1 whole | egg — Egg | other |
- Shake hard, strain into a flip glass, and serve.