Cocktails Bar La Florida by Constante Ribalaigua Vert (1934, p.137)

0.5 partcognac — Tres Copas cognacbase
0.5 partcreme de violette base
1 teaspooncreme de menthe — green creme de menthemodifier
  1. Shake well with plenty cracked ice and strain into a cocktail glass.

Ice: Plenty cracked ice

Peychaud's New Orleans Cocktails by John Held Jr. (1935, p.30)

0.5 jiggercreme yvette — Cream Yvettebase
0.5 jiggerdry gin — Dry Ginbase
2 dashesPeychaud's bitters — Peychaud's Bittersbitter
  1. Shake well with ice, strain into a cocktail glass, and serve.

Garnish: Cherry

Ice: Ice