The Old Waldorf-Astoria Bar Book by Albert Stevens Crockett (1935, p.104)
| 1 pony | kirsch | base |
| Soda water — siphon | dilution | |
| ice — Ice | other | |
| 0.5 pony | Raspberry syrup | sweetener |
- Shake, strain, and fill from siphon.
Ice: Ice
Bordelaise
Bordelaise is kirsch and raspberry syrup shaken and topped with siphon.
Variants (1)
See also: Bordeaux