1929 The Bon Vivant's Companion or How to Mix Drinks by Jerry Thomas

Egg Noggs

fGG NOGG is a beverage of American origin, but it has a popularity that is cosmopolitan. At the South it is almost indispensable at Christmas time, and at the North it is a favorite at all seasons. In Scotland they call Egg Nogg"auld man's milk."

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EGG NOGG

Use large bar glass

One wineglass of Cognac brandy. One-half wineglass Santa Cruz rum. One-third tumblerful of milk.

One tablespoonful of fine su gar, dissolved with One tablespoonful of cold water. One egg.

Fill the tumbler one-fourth full with shaved ice, shake the ingredients until they are thoroughly mixed together, and grate a little nutmeg on top. Every well-ordered bar has a tin egg-nogg shaker,which is a great aid in mixing this bev erage. ...184...

HOT EGG NOGG

Use large bar glass

This drink is very popular in California, and is made in precisely the same manner as the cold egg nogg above,except that you must use boiling water instead of ice. 94