1876 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks by Jerry Thomas

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HOT EQG NOGG.

«0. EGG- NOGG. Egg Nogg is a beverage ofAmerican origin, but it baa a populanty 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 miUc."

81. Egg Nogg.

(Hso largo bar glass.) 1 table-spoonful offine sugar, dissolved with 1 do. cold Avater, 1 egg. 1 wine-glass of Cognac brandy. 2 do. Santa Cruz rum. i tumblerful of milk.

FiU the tumbler}full with shaved ice, shake the in gredients until they are thoroughly mixed together, ana grate a little nutmeg on top. Every weU ordered bar has a tan egg-nogg"shaker," wHch is a great aid in mixina this beverage.

82. Hot Egg Nogg

(Use Inrge bar glass.) This drink is very pojAular in California, and is made in precisely the same manner as the cold egg nogg above, ox cept that you must use boiling tvater instead ofice.