Barkeepers' Ready Reference by A. V. Bevill (1871, p.76)
| 1 whole | egg yolk — fresh egg yolk | base |
| cocktail bitters — bitters | bitter | |
| curacao — curacoa | modifier | |
| Burgundy wine — hot Burgundy | other | |
| nutmeg — Grated on top. | other | |
| 1 teaspoon | honey | sweetener |
- Place the egg yolk, honey, bitters, and curacao in a large glass.
- Fill with hot Burgundy and stir well together.
- Grate nutmeg on top.
Garnish: Nutmeg