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HOT EGG NOGG.
80. EGG NOGG.
Egg Nogg is a beverage of American origin, but it has
a popularity that is cosraopolitan. At the South it is
almost indispensable at Ciiristmas time, and at the North
it is a favorite at all seasons.
In Scotland they call Egg Nogg,"aidcl man's milk."
81. Egg Nogg.
(Use large bar glass.)
1 table-spoonful offine sugar, dissolved with
1
do.
cold water, 1 egg.
1 wine-glass of Cognac brandy.
i do.
Santa Cruz rmn.
•t tumblerful of milk.
Fill the tumbler ^ full with shaved ice, shake the in
gredients until they are thoroughly mixed together, and
grate a little nutmeg on top. Every well ordered bar has
a tin egg-nogg"shaker," which is a great aid in mixing
this beverage.
82. Hot Egg Nogg.
(Use large bar glass.)
This drink is very popular in California, and is made in
precisely the same manner as the cold egg nogg above, ex
cept that j'ou must use boiling water instead ofice.