1912 Hoffman House Bartender's Guide by Charley Mahoney

Hot Egg Nogg.

Use large bar glass.

One fresh egg. One tablespoonful of sugar. One-half wine-glass Cognac. One-half wine-glass Jamaica rum. Stir well, add boiling milk while stirring; grate nutmeg on top and serve. Sherry Egg Nogg. Use large bar glass. Half tablespoonful 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 tablespoonful sugar. One-third glassful of ice. One pony glass Jamaica rum. One wine-glass brandy. Fill the glass 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 beverage. 210