1902 Fox's Bartender's Guide

Egg Nogg. Use la1-ge bar glass.

One fresh egg. Three-quarters tablespoonful sugar. One-third glassful of ice. One pony glass Jamaica rum. One wine-glass brandy.

Fi11 the g lass with rich milk and shake up the ingredients until they are thoroughly mixed. Pour the mixture into a goblet excluding the ice, and grate a little nutmeg on top. This may be made by using a wine-glass of either of the above liquors, instead of both combined. - Every well-ordered bar should have a tin egg-nogg "shaker," which is a great aid in mixing this bever– age.

Baltimore Egg Nogg. Use/arge barglass.

One yolk of an egg, three-quarter tablespoonful of sugar; add a little nutmeg and ground cinnamon to it, and beat it to a cream. One-half pony brandy. Three or four lumps of ice. One-quarter pony J amaica rum. One pony Madeira wine. Fill glass with milk, shake thoroughly, strain, grate a little nutmeg on top and serve.


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