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The above drink is a great favorite of the ladies
from Southern America, and must be mixed in a very
careful manner, so that the yolk of the egg does not
run into the liquor, and keep its form; use a sherry-
glass in mixing, instead of a spoon (see illustration,
plate No. 13).
EGG NOGG.
(Use a large bar glass.)
1 fresh egg;
f table-spoonful of sugar;
glass full of ice;
1 pony-glass St. Croix or Jamaica rum;
1 wine-glassful of brandy (Martell).
Fill the glass with rich milk; shake or stir with a
spoon the ingredients well together, and strain into
a large bar glass; grate a little nutmeg on top, and
serve. It is proper for the bartender to ask the_ cus
tomer what flavor he prefers, whether St. Croix or
Jamaica rum. It is wise to be careful, not to put too
much ice into your mixing goblet, as by straining you
might not be able to fill the glass properly, as it ought
to be.
SHERRY COBBLER.
(Use a large bar glass.)
i table-spoonful of sugar;
•| wine-glass of selters water, dissolve with a spoon;
Fill the glass up with fine crystal ice;
Then fill the glass up with sherry wine;
Stir well with spoon, and ornament with grapes,
oranges, pine-apples, berries, etc.; serve with a straw.
This drink is without doubt the most popular bev
erage in the country, with ladies as well as with gen
tlemen. It is a very refreshing drink for old and
young.