The Artistry of Mixing Drinks by Frank Meier (1936, p.27)
| 0.5 white | egg white — Egg White | base |
| 0.5 glass | gin — Gin | base |
| 1 dash | anisette — Anisette | modifier |
| 1 teaspoon | cream — Fresh Cream | other |
- Shake well, strain into a double cocktail glass, and serve.