Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.143) — Late appendix city recipes
| 50 g | Scotch whisky — Whisky Old Smuggler | base |
| 40 g | strong cold coffee — cafe frio fuerte | dilution |
| 30 g | creme de cacao — crema de Cacao Bols | modifier |
| 20 g | cream — crema de leche | other |
| 1 yolk | egg yolk — yema de huevo | other |
| 2 cucharaditas | powdered sugar — azucar impalpable | sweetener |
- Shake well with ice and strain into a flute.
Ice: Ice cubes