1905 The Hoffman House Bartender's Guide by Charles S. Mahoney

Vermouth Frappe.

Use large bar glass. One and onc-!ialf ponj' French Vermoirth. One-half glass hlled with shaved ice. I'ili lip with cold seltzer or Apollinaris water.

Cider Egg Nogg.

Use a large bar glass.

One fresh egg. One-fourth tablespoonful of sugar. Ihroe or four small lumps or half glass of shaved ice. Fill the glass with sweet cider. Shake well and strain ; grate a little nutmeg on top. Use the best quality of cider, as poor cider spoils this drink.

Baltimore Egg Nogg.

Use large bar glass. 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 Jamaica nun. One pony Madeira wine. Fill glass with milk, shake thoroughly, strain; grate a little nutmeg on top and serve.

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