1876 Jerry Thoma's Bar-Tender's Guide or How to Mix Drinks (Soft Cover)

40

HOT EGGNOGG.

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 favorite at all seasons. In Scotland they call Egg Nogg, " auld man's milk."

8 1 . Egg Nogg. (Use large bar glass.)

1 table-spoonful of fine sugar, dissolved with 1 do. cold water, 1 egg. 1 wine-glass of Cognac brandy. 1/2 do. Santa Cruz rum. 1/3 tumblerful of milk.

Fill the tumbler1/4full 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 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.