The Artistry of Mixing Drinks by Frank Meier (1936, p.84)
| 2 bottles | brandy — Brandy | base |
| brandy — Brandy | base | |
| 1 pound | pineapple — Pineapple | garnish |
| 2 bottles | champagne | other |
| 1 pound | sugar — Sugar | sweetener |
- Heat the ingredients in a large saucepan or tureen until foaming but not boiling, pour a little brandy on top, set aflame, let burn for one minute, and serve in heated wineglasses with spoons.