Famous New Orleans Drinks and How to Mix 'Em by Stanley Clisby Arthur (1938, p.70)
| 0.13 part | Cuban rum — Arthur says brandy may be substituted. | base |
| 0.13 part | Grenadine syrup — Grenadine sirup | base |
| 0.13 part | anisette — Anisette | modifier |
| 0.13 part | apricot brandy — Abricotine, apricot brandy, or apry | modifier |
| 0.13 part | creme de menthe — Crème de menthe | modifier |
| 0.13 part | Green Chartreuse — Green chartreuse | modifier |
| 0.13 part | Orange curacao — Orange curaçao | modifier |
| 0.13 part | yellow chartreuse — Yellow chartreuse | modifier |
- Layer each ingredient separately over a spoon, with the rum as the top ring.
- Arthur says the finished drink may be set afire for a blaze of color.