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MODERN Al\'IERICAN DRtNKS.
55
Plain Egg-Nogg.
One fresh egg, one tablespoonful fine sugar, ba1£
a jigger brandy, ha lf a· jigger St. Croix rum, in a
mixing-glass one-fourth full of fine ice; fiil with
milk, shake well, strain into long thin glass, g rate
nutmeg on top.
I
'Sherry Egg-Nogg.
A mixing -g lass one-fourth full fine foe, one fresh
egg, one jigger sherry , hnlf a tablespoonful fine
sugar; fill up with milk, shake thoroughly, strain
into a long thin glass, grate nutmeg on top.
Sherry Egg-Nogg (Fancy).
Prepare in the ,same manner as Sh.erry Egg–
Nogg, but add a pony of brandy before shaking.
Eye-Opener.
A mixing-glass half-full fi ne ice, half a table–
spoonful fine sugar , juice of half a lime,' one egg,
one jigger old whiskey. Shake well, strain in to a ·
long thin bar-glass, fill with siphon vichy. Serve.
-
Mulled Ale (English Style).
F or e;;i.ch glass take the yolk of one egg, halt a
tablespoonful ,fine sugar, and one tablespoonful
cream or milk; beat until quite smooth. Heat