1936 The Artistry of Mixing Drinks by Frank Meier

M PP P P P P P fP P fpl P PPPP P P

¥[

P P P P Pj P

E E E E E E E E E E E E E E E E E E E E E F\

ECC NOGS

E E P

E E P

EGG NOG (Hot) in heated tumbler: a teaspoon of Sugar, the yolk of an Egg, one-half glass each of Rum and Brandy; stir until ingredients are well mixed, add boiling Milk to fill tumbler while stir ring and serve with grated Nutmeg, if desired. Note.— Egg Nogs (Hot or Cold) may be made with Brandy, Gin, Rum, Sherry or either Whiskey.

BALTIMORE EGG NOG In shaker:one fresh Egg, a tea spoon of Sugar, one-half glass each of Madeira and Bourbon Whiskey, one glass of Milk; shake well,strain into tumbler, serve with grated Nutmeg. EGG NOG In shaker: one fresh Egg, a tea spoon of Sugar, one-half glass each of Brandy and Rum, one glass of Milk:shake well,strain into tumbler,serve with grated Nutmeg, if desired.

E E P

E E P

fPPPPPPPPPfPPPfFl fPfP 56