Cocktails/Brews Egg Noggs

80. egg nogg.
(from How to Mix Drinks, Or The Bon-vivant's Companion, by Jerry Thomas, 1862)

Description:

Egg Nogg is a beverage of American origin, but it has a popularity that is cosmopolitan. At the South it is almost indispensable at Christmas time, and at the North it is a favorite at all seasons.​

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In Scotland they call Egg Nogg, " auld man's milk." ​

81. egg nogg.
(from How to Mix Drinks, Or The Bon-vivant's Companion, by Jerry Thomas, 1862)

Ingredients:

(Use large bar glass.)​

1 table-spoonful of fine sugar, dissolved with​

1 table-spoonful cold water, 1 egg.​

1 wine-glass of Cognac brandy.​

1/2 wine-glass of Santa Cruz rum.​

1/2 tumblerful of milk.​

Instructions:

Fill the tumbler full with shaved ice, shake the ingredients until they are thoroughly mixed together, and grate a little nutmeg on top. Every well ordered bar has a tiny egg-nogg "shaker," which is a great aid in mixing this beverage.​

82. hot egg nogg.
(from How to Mix Drinks, Or The Bon-vivant's Companion, by Jerry Thomas, 1862)

Instructions:

(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 water instead of ice.​

83. egg nogg.
(from How to Mix Drinks, Or The Bon-vivant's Companion, by Jerry Thomas, 1862)

Ingredients:

(For a party of forty.)​

1 dozen eggs.​

2 quarts of brandy.​

1 pint of Santa Cruz rum.​

2 gallons of milk.​

1-1/2 lbs. white sugar.​

Instructions:

Separate the whites of the eggs from the yolks, beat them separately with an egg-beater until the yolks are well cut up, and the whites assume a light fleecy appearance. Mix all the ingredients (except the whites of the eggs) in a large punch bowl, then let the whites float on top, and ornament with colored sugars. Cool in a tub of ice, and serve.​

84. baltimore egg nogg.
(from How to Mix Drinks, Or The Bon-vivant's Companion, by Jerry Thomas, 1862)

Ingredients:

(For a party of fifteen.)​

16 eggs​

12 tbsp. loaf-sugar​

2/3 nutmeg grated​

1/2 pint of good brandy or Jamaica rum​

2 wine-glasses of Madeira wine​

6 pints of good rich milk​

Instructions:

Take the yellow of sixteen eggs and twelve table-spoonfuls of pulverized loaf-sugar, and beat them to the consistence of cream; to this add two-thirds of a nutmeg grated, and beat well together; then mix in half a pint of good brandy or Jamaica rum, and two wine-glasses of Madeira wine. Have ready the whites of the eggs, beaten to a stiff froth, and beat them into the above-described mixture. When this is all done, stir in six pints of good rich milk. There is no heat used.​

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Egg Nogg made in this manner is digestible, and will not cause headache. It makes an excellent drink for debilitated persons, and a nourishing diet for consumptives.​

85. general harrison's egg nogg.
(from How to Mix Drinks, Or The Bon-vivant's Companion, by Jerry Thomas, 1862)

Ingredients:

(Use large bar glass.)​

1 egg​

1-1/2 teaspoonful of sugar.​

2 or 3 small lumps of ice.​

Instructions:

Fill the tumbler with cider, and shake well.​

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This is a splendid drink, and is very popular on the Mississippi river. It was General Harrison's favorite beverage.​

86. sherry egg nogg.
(from How to Mix Drinks, Or The Bon-vivant's Companion, by Jerry Thomas, 1862)

Ingredients:

1 table-spoonful of white sugar.​

1 egg.​

2 wine-glasses of sherry.​

Instructions:

Dissolve the sugar with a little water; break the yolk of the egg in a large glass; put in one-quarter tumblerful of broken ice; fill with milk, and shake up until the egg is thoroughly mixed with the other ingredients, then grate a little nutmeg on top, and quaff the nectar cup.​