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HAYWOOD'S
MIXOLOGY.
21
EGG
NOGGS.
Egg
Nogg.
—
Ordinary.
Use
large
bar
glass.
One
egg,
one
tablespoon
of
sugar,
one
wine
glass
of
brandy,
one-half
wine
glass
St.
Croix
rum,
one-
half
tumbler
of
milk;
fill
tumbler
quarter
full
of
cracked
ice,
shake
well,
and
grate
a
little
nutmeg
on
top.
Hot
Egg
Nogg.
Make
like
Ordinary
Egg
Nogg,
using
boiling
water
instead
of
ice.
A
Bowl
Egg
Nogg
for
the
Bar.
Use
large
punch
bowl.
One
dozen
eggs,
one and
one-half
pounds
of
fine
sugar,
beaten
together
well,
two
quarts
of
brandy,
one-half
quart
of
St.
Croix
rum,
one
and
one-half
gallons
milk;
mix
well,
grate
nutmeg,
and
ornament
top
with
colored
sugars,
cool
in
tub
of
ice
and
serve.
Sherry
Egg
Nogg.
Use
large
bar
glass.
One
egg,
one
tablespoon
of
sugar,
one-half
wine
glass
of
brandy,
one
wine
glass
sherry,
cracked
ice,
fill
with
milk,
shake,
grate
nutmeg
on
top
and
serve.
Cider
Egg
Nogg.
Use
large
bar
glass.
One
egg,
one
tablespoon
of
sugar,
cracked
ice,
one-half
wine
glass
of
brandy;
fill
with
cider,
shake
well
and
serve.
Common
Sense
Egg
Nogg.
Large
bar
glass.
Yolk
of
one
egg,
one
barspoonful
sugar,
beat
up
well,
add
a
little
nutmeg,
one-half
drink
brandy,
one
dash
of
rum,
one-half
drink
Maderia,
some
cracked
ice;
fill
up
with
milk,
shake
well,
strain,
serve.
FIXES.
Brandy
Fix.
Use
large
bar
glass.
The
juice
of
a
lemon,
one
tablespoon
of
sugar,
one
tablespoon
of
pineapple
syrup,
one
wine
glass
of
brandy;
fill
the
glass
with
ice,
stir,
ornament
with
fruit
and
berries
and
serve
with
straws,