Famous New Orleans Drinks and How to Mix 'Em by Stanley Clisby Arthur (1938, p.41)
| 1 jigger | absinthe substitute — Greenopal or other absinthe substitute | base |
| crushed ice — Crushed ice | other | |
| 1 whole | egg white — Egg white | other |
| 0.5 pony | Anisette syrup — Anisette syrup | sweetener |
- Put all ingredients into a metal shaker with crushed ice.
- Shake until the outside frosts heavily, strain into cocktail glasses, and serve.
Ice: Crushed ice