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I
WE HMAN BROS.' BARTE NDERS' GUIDE .
29
EGG NOGG- General Harrison. (Use a large bar glass.)
Three or four small pieces of ice
One fresh egg,
'
.
One tablespoon of
s~gar.
Fill the glass with cider shake well and strain; ser ve ·
with a little nutmeg on top. '
'
EGG NOGG- lmperial. (Use a large bar glass.)
One tablespoon of sugar,
One fresh egg,
One-third glass of fine ice,
One wine-g1ass of bra ndy,
One-h alf wine-glass of J amaica rum.
F ill up the gla ss with r ich milk. Shake thoroughly in an
egg-nogg shaker, uud strain. Grate a little nutm eg on top, if
desired. H ot Egg Nogg-use bot milk a nd omit the ice.
EGG NOGG- Sherry. (Use a large bar glass.)
One egg
One tablespoonful of sugar,
One pony glass of branC:y,
One w ine-glass of sh prry wine,
Three or fou r lumps of ice.
Fill the glass withmilk, sha ke well, and gr ate nutmeg on top.
FEDORA. (Use a large bar glass.)
One pony of brandy,
One pony of curacoa,
One-ha lf pony of J a mn.ica rum,
One-ha lf pon y of bourbon.
One tablespoonful of'
powder~d
sugar, dissolved in a
little wa ter,
.
One slice of lemon.
Fill the tumbler with fi ne ice ; slrn.k n well nnd orna ment
with berries or small pieces of ora nge; serve with a su·a w.
FIX- Apple Jack. \ use a large bar glass.)
Same as Bra ndy F ix, using apple jack inst.,ad.