Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.143) — Late appendix city recipes

50 gScotch whisky — Whisky Old Smugglerbase
40 gstrong cold coffee — cafe frio fuertedilution
30 gcreme de cacao — crema de Cacao Bolsmodifier
20 gcream — crema de lecheother
1 yolkegg yolk — yema de huevoother
2 cucharaditaspowdered sugar — azucar impalpablesweetener
  1. Shake well with ice and strain into a flute.

Ice: Ice cubes

See also: Salerno, Urbino, Cafe Whisky, Soubrete

The formula survives clearly in the late city-name block, but its heading is lost in the available OCR; this stable label is editorial.