1883 McDonough's bar-keepers' guide, and gentlemen's sideboard companion (1883)

34 184. Hot Gin Toddy. The same as No. 182, substituting Gin for Brandy.

185. Hot Lemonade. Use large bar glass, one table-spoon of powdered sugar, five or six dashes of lemon juice or half a lemon, fill up with boiling water spice well with allspice, cloves and nutmeg. 186. Hot Beef Tea. One bar spoon of Liebig's Extract of Meat, pepper and salt to suit the taste, fill up with boiling water ; stir well with a spoon, add a sprinkle of celery salt. Serve in tea-cup and saucer. 187. Hot Brandy Egg Nog. Use large bar glass, beat an egg in with a spoon until it is quite thin, add a table-spoon of powdered sugar, one wine-glass of Brandy, one-half wine-glass of Jamaica Bum, fill up with boiling milk ; pour from one glass to another.; grate nutmeg on top. 188. Hot Rum Egg Nog. The same a,s No. 187, using the ingredients in the same proportion, substituting Santa Cruz or Jamaica Bum for Brandy. 189. Hot Whiskey Egg Nog. The same as No. 187, substituting Whiskey for Brandy. 190. Hot Gin Egg Nog. Follow the same directions as in No. 187, substituting Gin for Brandy. 191. Hot Sherry Egg Nog. Follow the same directions as in No. 187, substituting Sherry for Brandy. 192. Hot Irish Egg Nog. The same as No. 187, substituting Sir John Powers' Irish Whiskey for Brandy. 193. Hot Scotch Egg Nog. The same as No. 187, substituting Ramsey's Scotch Whiskey for Brandy.