1862 The Bartender's Guide price $2,50 by Jerry Thomas

HOT EGG NOGG.

80. EGG NOGG. Egg Nogg is a beverage of American origin, but it has a popularity that is cosmopolitan. At the South it is almost indispensable at Christmas time, and at the North it is a fovorite at all seasons. In Scotland they call Egg Nogg, " auld marCs wilkP

Egg Nogg.

81

.

(Use large bar glass.)

1 table-spoonful of fine sugar, dissolved with

cold waicr, 1

egg.

do.

1

1 wine-glass of Cognac brandy. \ do. Santa Cruz rum. 1 tumblerful of milk.

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

82. Hot Egg Nogg,

(Use large bar glass.)

This drink is very popular in California, and is made in precisely the same manner as the cold egg nogg above, ex cept that you must use boiling water instead of ice.