1862 Bar Tender's Guide price $1.50 by Jerry Thomas

40

HOT EGG NOQG.

80. EG-G- NOG-a.

Egg Nogg is a beverage of American origin, but it has a popularity that is cosmopolitan. At the Sbuth it is almost indispensable at Christinas time,and at the North it is a favorite at all seasons. In Scotland they call Egg Nogg,"avid marCs millc.^''

81. Egg Nogg.

(Use large bar gloss.)

1 table-spoonful offine sugar, dissolved with 1 do. cold water, 1 egg. 1 wine-glass of Cognac brandy. ^ do. Santa Cruz rum. J- tumblerful of milk.

Fill the tumbler I full with shaved ice, shake the in gredients until they are thoroughly mixed together., and grate a little nutmeg on top. Every well ordered bar has a tin egg-nogg"shaker," which is a great aid in mixing this beverage.

82. Hot Egg Nogg.

(Use large bar glass.)

This drink is very popular in Califoraia, and is made in precisely the same manner asthe cold egg nogg above, ex cept that yon must use boiling water instead ofice.