1883 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks (1976 edition)

HOT EQQ NOOQ.

80. EGO- NOGG. Egg Nogg is a beverage ofAraerican origiu, but ît haa a popularity that is cosmopolitan, At the South it ia almost indispeusabie at Christmaa 'time, and at the North it is a favorite at all seasons. InScotland they call Egg Nogg, " avld marUa mîïk^^

81. Egg Nogg.

(TJso large bar gltsa) 1table-spoonful of fine sugar, dissolved with 1 do. cold water, 1 ogg. 1 wine-glass of Cognac brandy. è do. Santa Cruz rum. ^ tumblerful of milk.

Eill the tumbler \ full with shaved ice, shake the in grédients until they are thorougidy mixed together, and giate a little nutrneg ontop. Every well ordered bar haa a tin egg-nogg " shaker," which is a great aid in mi-ring this beverage.

83. Hot Egg Nogg

(Use lATge bar gloss.) This drink is very popular in Califoraia, and is made in preciseîy the samo manner asthe cold egg nogg above, ey cept that you niust use boiling water inatead of ice.