• 1/7 Creme de Cacao
  • 1/7 Creme de Violette
  • 1/7 Yellow Chartreuse
  • 1/7 Maraschino
  • 1/7 Benedictine
  • 1/7 Brandy

Use liqueur glass and pour ingredients carefully so that they do not mix.


This recipe originally appeared on page
131
of the 1930 Savoy Cocktail Book