Famous New Orleans Drinks and How to Mix 'Em by Stanley Clisby Arthur (1938, p.67)
| 2 dash | absinthe substitute — Absinthe substitute | base |
| 1 jigger | rum — Rum | base |
| 1 tsp | sugar — Sugar | base |
| 2 dash | curacao — Curacao | modifier |
| 1 whole | egg yolk — Egg yolk | other |
- Put the absinthe substitute and curacao on the sugar in a bar glass and muddle.
- Add the rum and egg yolk, shake hard with ice, strain into a chilled cocktail glass, and serve.
Arthur knowingly anachronizes the absinthe element while invoking Jean Laffite's New Orleans legend.