1934 Harry Johnson's new and improved Bartenders' Manual

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BOWL OP EGG NOGG FOR A NEW YEAR'S PARTY. In regard to this drink the bartender must use his own judgment and use the proportions in accordance to the quantity to be made. For a three-gallon bowl, mix as follows: lbs. of fine pulverized sugar; 20 fresh eggs; have the yolks separated; beat as thin as water, and add the yolks of the eggs into the sugar and dissolve by stirring; •2 quarts of good old brandy (Martell); 1^ pints of Jamaica rum; 2 gallons of good rich milk. Mix the ingredients well with a ladle, and stir con tinually while pouring in the milk, to prevent it from curdling; then beat the whites of the eggs to a stiff froth and put this on top of the mixture; then fill a bar glass with a ladle, put,?orne small pieces of the egg froth on top, grate a little nutmeg overit, and serve. This will give you a splendid Egg Nog for aU New Year's callers.

GIN FIZZ. (Use a large bar glass.)

tablespoonful of sugar; 3 or 4 dashes of lemon juice; i glass of shaved ice; 1 wine glass of Old Tom gin.

Stir up well with a spoon, strain it into a large-sized bar glass, fill up the balance with vichy or setters water, mix well and serve. Bear in mind that all drinks called Fizz's must be drank as soon as handed out, or the natural taste of the same is lost to the customer.