Café Royal Cocktail Book by W. J. Tarling (1937, p.124)
| 0.08 part | Calvados | base |
| 0.33 part | gin — Gilbey's Crystal gin | base |
| 0.08 part | rum — Daiquiri rum | base |
| 0.17 part | aurum — Aurum liqueur | modifier |
| 0.33 part | dry vermouth — Martini dry vermouth | modifier |
| 1 unit | egg white — white of egg | other |
- Shake with white of egg.
Invented by W. Whitfield.