Der perfekte Mixer by Martin Heile (1950, p.22) — Martin Heile 1950
| 0.5 liqueur-glass | cognac — Cognac | base |
| 2 yolk | egg yolk — Eigelb | base |
| 0.5 liqueur-glass | kirsch — Kirsch | base |
| 0.5 liqueur-glass | Benedictine — Benediktiner | modifier |
| 0.5 liqueur-glass | Maraschino liqueur — Maraschino | modifier |
| 1 tablespoon | Sugar syrup — Zuckerlosung | sweetener |
- Shake with ice and strain into a cocktail glass.