1934 What Shall We Drink by Magnus Bredenbek

Noggs

89

WHISKYEGG NOGG And here's another nice individual egg nogg. Whip one egg into a froth with a tablespoon of sugar,either granulated or powdered,although the powdered is most easUy whipped. Pour out,into a tumbler,stirring all the while,two ounces of whisky and milk to fill the glass. Now pour the entire mixture into a shaker with cracked ice and shake till thor oughly chilled, straining into clean tumbler and sifting either nutmeg or cinnamon on top of drink. Sip from brim or use straws. ARRACK BRANDY NOGG Now for another nice nogg. To one weU beaten egg add two ounces of Brandy, a dash of Arrack and tablespoon of "gum." Stir well and strain into a tumbler one third fuU of finely shaved ice. Add and stir while adding, milk to fill glass almost to rim. Dust with nutmeg and sip or drink. This drink also can be made with hot milk instead of being served cold. Either way is most enjoyable. COGNACEGG NOGG Now for another fine mixture. Whip an egg into a froth and mix it in a tumbler with two ounces of Cognac Brandy and a tablespoon of "gum." When thoroughly mixed, add finely shaved ice and fill glass while stirring with sweet milk. Topwith a pinchof cinnamon or grated nutmeg,as you prefer. SCOTCH EGG NOGG For a gentler feminine nogg, try this one: Beat a yolk of one egg, stir in a tablespoonful and a half of Scotch whisky, using a small tumbler, add three tablespoons of fine ice and one tablespoon of "gum"and fill glass with milk, stirring to mix egg well into mixture. A dash of Angostura Bitters lends snap. Use or omit any nutmeg or cinnamon. It's nice either way. And, incidentally, by using a heat resisting mug or glass, you might try this one with hot or warm milk,too. And now,let's go to some of the noggs which have come down the corridors of time with names added to them.