1889 The American Bar-tender's Guide (Australia) by Jerry thomas

EGG NOGG FOR PARTY.

cornbined. Fill the gla:s with rich milk and shake up the ingre– dients until they are thoroughly mixed. Pour the mix– t ure idto a goblet excluding the ice, and grate a li t t l e nutrneg on top. T h i s may be made by using a w i ne– g lass of either of t he above li quors, instead of bo t h Every well ordered bar should have a tin egg-nogg " shaker," which is a great aid in mixing this beverage.

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, except that you must use boiling v atei instead of ice.

Zgg Nogg for Party. (Three-mul-a-half gallons.)

Take 20 fresh eggs.

2 —,' quarts fine old brandy. 1 p int of Panta Cruz rum. 2~r- gallon of rrch milk. 2 pounds of wh it e sugar. .

Separate the whites of the eggs from the yolks, beat each separately with an egg-beaier until the yolks are well cut up, and the whites assume a light fleecy ap– pearance. Mi x a l l t h e i n g r edients (except the milk and the whites of t he eggs) in a l a rge punch bowl. Then pour in the milk gr adually, continually stirring, i n order to prevent the mil k f r om c u r d l ing w i t h t h e eggs. Orate sufBcient nutmeg on t h e n i i x t u re, and l astly, let the whites float on top, and ornament wit h colored sugars. Cool in atub of ice,and serve.

H a v e l o c k T o b a c c o s .

Finest Quality.