1882 Harry Johnson's new and improved bartender's manual (1882)

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(Use a large pw^oh hotel for mixing tvo gallons of the above mixture. 2 J pounds fine pulverized sugar; 20 fresh eggs; have the yolks separated and thin as water by being well beaten, and add the yolks of the eggs into the sugar, and dissolve this well with a spoon; 2 quarts good old brandy; \\ pint St. Croix rum or Jamaica rum; \\ gallons good rich milk; mix the ingredients well with a ladle, and while pour- ing the milk into the above ingredients, you must con- tinually stir, to prevent the milk from curling, then beat the whites of the eggs, until they present a stiff froth, then the white froth should be carefully placed upon the above mixture; and in serving, take out the mixture with a ladle, put it into a bar glass, place a piece of the egg froth on top of the mixture in a tasty man- ner, and grate a little nutmeg on top, and serve; and you will have a splendid New Years Egg Nogg.

EGG LEMONADE.

147.

( Use a large bar glass.)

1 fresh egg; 1 table-spoon of sugar; 4 or 5 dashes of lemon juice ; Three-quarters of a glass of fine ice ;

fill the balance up with water; shake up with a shaker, until all the ingredients are well mixed; then strain it into a large bar glass, and serve.

BRANDY AND GUM.

148.

[ Use a icluskey glass.

3 or 4 dashes of gum 1 or 2 pieces of broken ice; place a bar spoon into the glass, and hand this with a