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THE ART OF MIXING THEM
Boston Egg Nogg.
(A large bar glass.) Yolk of an egg; % table
spoon powdered sugar; add a little nutmeg and
cinnamon and beat to a cream; Vi pony of
brandy; 1 wineglass of ice, 14 pony of Jamaica
rum; 1 wineglass of Madeira wine; fill the glass
with milk. Shake well, strain into a large bar
glass, grate a little nutmeg on top.
Bowl of Egg Nogg for a Party.
For a 3-gallon bowl, mix as follows: 214
lbs. of fine powdered sugar; 20 fresh eggs, have
the yolks separated, beat as thin as water, and
add the yolks of the eggs into the sugar and
dissolve by stirring well together; 2 quarts of
good old brandy; 114 pints of Jamaica rum; 2
gallons of good rich milk. Mix the ingredients
well, and stir continually while pouring in the
milk to prevent it from curdling; then beat the
whites of the eggs to a stiff froth and put this
on top; then fill a bar glass with a ladle, put
some of the egg froth on top; grate a little nut
meg over it and serve.
Brace Up.
(A large bar glass.) 1 tablespoonful of white
sugar; 2 or 3 dashes of bitters; 2 or 3 dashes
of lemon juice; 1 dash of lime juice; 2 dashes
of anisette; 1 fresh egg; % glass of brandy; 14
glass of shaved ice. Shake this up thoroughly in
a shaker; strain it into a large glass and fill
with Vichy or Apollinaris water.
Brace Up Saratoga.
(A large bar glass.) 1 tablespoon of fine white
sugar; 2 to 3 dashes of Boker's bitters; 3 to 4
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