1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas



SO. EGG- NOGG. Egg E'ogg is a beverage of American origin, but it h.aa a popularity that is cosmopolitan. At the South it is almost mchspensable at Christmas time, and at the North it is a favorite at all seasons. In Scotland they call Egg Nogg,"auld man's milkP

81. Egg Nogg.

(Use lai'go bar glass.)

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

Fill the tumbler J 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 gi-eat aid in mixing this beverage.

82. Hot Egg Nogg

(Use largo bar glass.) This drink is very popular in California, and is made in precise]} the same manner as the cold egg nogg above, «<■ cept that you must use boiling water instead of ice.

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