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

43

8HEEKY EGG NOGG.

85. General Harrison's Egg Nogg,

(Use large bar glass.)

1

.

CO 1J teaspoonful of sugar, 2 or 3 small lumps of ico. Fill the tumbler with cider, and shake well.

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

86. Sherry Egg Nogg.

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

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

D'Orsay Punch. 24lemons, the yellow rinds only. 24 oranges, do do do

Cut; macerate for 24 hours with 4 gallons of foui-th- ■proof bi-andy; then make a syrup of 12 pounds of sugar boiled (see page 102) with G gallons of water, and the juice of 24 oranges and 12 lemons; ekhn and mix to- gethei', and,filter (see page 98).