As served at The Brooklyn Club, Bridgeport Connecticut

• The yoke of one egg
• Two-thirds Dry Gin
• One-third Creme Yvette
• Sprig of Mint or dash of Creme de Menthe and dash of Lime Jice
• Frappe well
• Strain
• Serve in cocktail glass

Beverages de Luxe, Edited by Geo. R. Washburn and Stanley Bronner, 1914

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