1946 The Roving Bartender by Bill Kelly

THE ROVING BARTENDER

EGG NOG BATCH

In making this wonderful party drink much care must be taken in the proportions and as soon as it is made it should be stored in an ice box or refrigerator between 35° and 40° fahrenheit as no ice goes into this mix. Separate the yolks and whites of 12 eggs and beat them 'til they are thick and thin, stir in 8 ozs.sugar with the yolks. Add to this 1 bottle of Tokay, Malaga or Muscat. To this add 1 l/5th of good brandy and 8 oz. of Jamaica or some other heavy rum stirring continually as each is added,then add in the whites. More stirring and "here comes delicious," the rich milk, five quarts. When this is stirred it may be sampled but put in a cold place. The nutmeg or cinnamon should be added after it is in the glass or mug. May be garnished in the bowl with colored candy flakes. Serves 50 5 oz. glasses or 30 8 oz. glasses.

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