1895 Official Hand-Book and Guide Bartender's Association of New York City

Plain Egg Xogg. (Use large bar glass.)

1 tablespoonful of sugar, 1 egg.

1wine glass of whiskey. 1/2 glass of shaved ice. Fill the glass with milk. Shake well, strain, grate nutmeg on top. Fancy or Imperial Egg Noggs (Use large bar glass.) 1 tablespoonful of sugar, 1 tablespoonful of cold water, 1 egg. 1/2 glass of fine ice. I wine glass of brandy, 1 pony of rum. Shake well, strain into a large bar glass, grate nutmeg on top.

Egg Nogg. GEN'L GRANT'S STYLE. (Use large bar glass.) 2 teaspoonfuls of powdered sugar, 1 egg. 4 small pieces of ice. Fill the glass with cider, mix well.

Egg Kogg for Party. (Use large punch bowl.)

Same as the " Imperial" egg nogg, multi­ plying the quantity of each by the number of persons to be served.

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