1898 Mixology; the art of preparing all kinds of drinks ..

HAYWOOD'S MIXOLOGY.

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EGG NOGGS. Egg Nogg. — Ordinary.

Use large bar glass. One egg, one tablespoon of sugar, one wine glass of brandy, one-half wine glass St. Croix rum, one- half tumbler of milk; fill tumbler quarter full of cracked ice, shake well, and grate a little nutmeg on top. Hot Egg Nogg. Make like Ordinary Egg Nogg, using boiling water instead of ice. A Bowl Egg Nogg for the Bar. Use large punch bowl. One dozen eggs, one and one-half pounds of fine sugar, beaten together well, two quarts of brandy, one-half quart of St. Croix rum, one and one-half gallons milk; mix well, grate nutmeg, and ornament top with colored sugars, cool in tub of ice and serve. Sherry Egg Nogg. Use large bar glass. One egg, one tablespoon of sugar, one-half wine glass of brandy, one wine glass sherry, cracked ice, fill with milk, shake, grate nutmeg on top and serve. Cider Egg Nogg. Use large bar glass. One egg, one tablespoon of sugar, cracked ice, one-half wine glass of brandy; fill with cider, shake well and serve. Common Sense Egg Nogg. Large bar glass. Yolk of one egg, one barspoonful sugar, beat up well, add a little nutmeg, one-half drink brandy, one dash of rum, one-half drink Maderia, some cracked ice; fill up with milk, shake well, strain, serve.

FIXES.

Brandy Fix.

Use large bar glass. The juice of a lemon, one tablespoon of sugar, one tablespoon of pineapple syrup, one wine glass of brandy; fill the glass with ice, stir, ornament with fruit and berries and serve with straws,