1876 Bar-Tender's Guide by Jerry Thomas

40

nOT EGO WOGG.

80. EGG NO GG, Egg Nogg is a beverage ofAmerican origin, but it baa a popularity that is cosmopolitan. At the South it is almost mdispensable at Christmas time, and at the North it is a favorite at all seasons. In Scotland they call Egg Nogg,"auld man^s inilkP

81, Egg Nogg.

(Use largo bar glass.)

1 table-spoonful offine sugar, dissolved with 1 do. cold water, l egg. 1 wine-glass of Cognac brandy. do. Santa Cruz rum. ^ 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 this 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 ofice.