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

dot egg nogg.

80. EQG NOGG. Egg Nogg is a bcyerage ofAmerican origin, but it baa a I^opularity 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 milhP

81. Egg Nogg.

(Use largo bar gloss.)

1 table-spoonful of fine sugar, dissolved with 1 do. cold water, 1 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 thoroughhj 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 oficc.