1934 Harry Johnson's new and improved Bartenders' Manual

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The above drink is a great favorite of the ladies from Southern America, and must be mixed in a very careful manner, so that the yolk of the egg does not run into the liquor, and keep its form; use a sherry- glass in mixing, instead of a spoon (see illustration, plate No. 13).

EGG NOGG. (Use a large bar glass.)

1 fresh egg; f table-spoonful of sugar; glass full of ice; 1 pony-glass St. Croix or Jamaica rum; 1 wine-glassful of brandy (Martell).

Fill the glass with rich milk; shake or stir with a spoon the ingredients well together, and strain into a large bar glass; grate a little nutmeg on top, and serve. It is proper for the bartender to ask the_ cus tomer what flavor he prefers, whether St. Croix or Jamaica rum. It is wise to be careful, not to put too much ice into your mixing goblet, as by straining you might not be able to fill the glass properly, as it ought to be. i table-spoonful of sugar; •| wine-glass of selters water, dissolve with a spoon; Fill the glass up with fine crystal ice; Then fill the glass up with sherry wine; Stir well with spoon, and ornament with grapes, oranges, pine-apples, berries, etc.; serve with a straw. This drink is without doubt the most popular bev erage in the country, with ladies as well as with gen tlemen. It is a very refreshing drink for old and young. SHERRY COBBLER. (Use a large bar glass.)

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