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Hot Egg Nogg.
Use large bar glass.
One fresh egg.
One tablespoonful of sugar.
One-half wine-glass Cognac.
One-half wine-glass Jamaica rum.
Stir well, add boiling milk while stirring; grate
nutmeg on top and serve.
Sherry Egg Nogg.
Use large bar glass.
Half tablespoonful sugar.
One egg.
One pony glass brandy.
One wine-glass sherry.
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Fill up with fine ice, shake well; strain into a
fancy bar glass. Serve with nutmeg on top.
Egg Nogg.
Use large bar glass.
One fresh egg.
Three-quarters tablespoonful sugar.
One-third glassful of ice.
One pony glass Jamaica rum.
One wine-glass brandy.
Fill the glass with rich milk and shake up the
ingredients until they are thoroughly mixed. Pour
the mixture into a goblet excluding the ice, and grate
a little nutmeg on top. This may be made by using
a wine-glass of either of the above liquors, instead of
both combined.
Every well-ordered bar should have a tin egg-
nogg "shaker," which is a great aid in mixing this
beverage.
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