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

43

SHEKRT EGG NOGG.

85. General Harrison's Egg Nogg,

(tTao large bar gloss.)

1 egg. IJ teaspoonful of sugar, 2 or 3 small lumps of ice. FiU the tumbler with cider, aud shake well.

This is a splendid drink, and is very popular on the Mississippi river. It was General Harrison's favorite beverage.

86. Sherry Egg Nogg.

1 table-spoonful of white sugar. 1 egg. 2 wine-glasses of sherry.

Dissolve the sugar with a little water; break the yolk of the egg in a large glass; put in one-quarter tumblerful of broken, ice; fiU with milk, and shake up until the egg is thoroughly mixed with the other ingredients,then grate a little nutmeg on top, and qualF the nectar cup.