Der perfekte Mixer by Martin Heile (1950, p.29) — Martin Heile 1950
| 0.5 lemon | lemon juice — Zitrone | acid |
| 1 whole | egg — Ei | base |
| champagne — Champagner | other | |
| 0.5 tablespoon | sugar — Zucker | sweetener |
- Shake with ice and strain, then lengthen with champagne.