1891 Wehman’s Bartender’s Guide by Henry J. Wehman

WEHMAN'S BAKTENDEKS' GUIDE.

Cider Egg Nogg.—(Use a large bar glass.)

1 Egg. 1 table-spoonful of Sugar. Small quantity of cracked ice. 1 pony glass of Brandy. Fill the tumbler with Cider, shake well,and serve.

Geiiei-al Harrison Egg Nogg.—(Ube a large bar glass.)

3or 4small pieces of ice. 1 fresh Egg. 1 table-spoon Sugar. Fill with cider, shake well, and strain; serve with a little nut meg on top.

ImperialEgg Nogg.—(Use a large bar glass.)

1 table-spoon Sugar. 1 fresh Egg. glass of fine ice. 1 wine glass Brandy. y " Jamaica Eum.

Fill up with rich milk. Shake thoroughly In an "egg nogg" shaker, and strain. Grate a little nutmeg on top,if desired. Hot Egg Nogg—use hot milk and omit the ice.

Egg Noggfor tlie Bar or a Party.—(Sy^ gallons.)

20 fresh Eggs. 2^ quarts fine old Brandy. 1 pint of Santa Cruz Eum. ly galions of rich Milk. 2 pounds of white Sugar.

Separate the whites ofthe eggsfrom the yolks, beat each sep arately with an egg-beater until the yolks are well cut up, and the whites assume a light, fleecy appearance. Mix all the ingre dients(except the milk and the whites of the eggs)in a large punch bowl. Then pour in the milk graduaily, continually stirring, in order to prevent the milk from curdling with the eggs. Grate sufficient nutmeg on the mixture, and lastly, let the whites float on top, and ornament with colored sugars. Cool in a tub of ice, and serve.