1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan

HOW TO MIX FANCY DRINKS.

31

GENERAL HARRISON EGG XOGG. (Use large bar glass.)

2 or 3 small pieces of cracked ice. 1 fresh egg. 1/^ teaspoonful of sugar.

Fill with cider; shake well, and strain; serve with a little nutmeg on top. Very popular in early days on the Mississippi. It was General Harrison's favor ite beverage.

IMPERIAL EGG NOGG.

(Use small bar glass.)

1 tablespoonful sugar. 1 fresh egg. 1-3 glass of shaved ice. 1 wine-glass brandy. % wine-glass Jamaica rum.

Fill up with rich milk. Shake thoroughly in a milk shaker and strain. Grate a little nutmeg on top if desired.

HOT EGG NOGG.

•

(Use small bar glass.) Same as above, omitting ice and using hot milk.

BOG NOGG (PLAIN). (Use small bar ^ass.) ^

1 large tablespoonful sugar. 1 fresh egg. 1/^ glass shaved ice. 1 wine-glass whisky or Santa Cruz rum.

Fill up with milk. Shake thoroughly in a milk shaker, and strain. Grate a little nutmeg on top and

serve.