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

Hot Egg Nogg.

Use large bar glass.

One fresh egg. One tal)lespoonfnI of sugar. One-half wine-glass Cognac. One-half wine-glass Jamaica rnm. Stir well, add boiling milk while stirring; grate nutmeg on top and serve. Sherry Egg Nogg. Use large bar glass. Half tablespoonfnl sugar. One egg. One pony glass brandy. One wine-glass sherry. Fill up with fine ice, shake well; strain into a fancy bar glass. Serve with nutmeg on top.

Egg Nogg.

Use large bar glass.

One fresh egg. Three-quarters tablespoonfnl sugar. One-third glassful of ice. One pony glass Jamaica rum. One wine-glass brand}'.

Fill the glass with rich milk and shake up ihe ingredients until they are thoroughly mi.xed. Pour the mixture into a goblet excluding the ice, and grate a little nutmeg on top. 'f'his 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 thii beverage.

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