Der perfekte Mixer by Martin Heile (1950, p.30) — Martin Heile 1950
| 1.5 dash | lemon juice — Zitronensaft | acid |
| 2.5 dash | lime juice — Limesaft | acid |
| 3.5 dash | Absinthe — Absinth | base |
| 1 white | egg white — EiweiB | base |
| 1 wine-glass | Scotch whisky — Scotch Whisky | base |
| Seltzer water — Selters- oder Vichywasser | dilution | |
| 0.75 tablespoon | sugar — Zucker | sweetener |
- Shake with ice, strain into a large glass, and top with mineral water.