Baltimore Egg Nogg Recipe
The Baltimore Egg Nogg is a vintage egg nogg recipe from Harry Johnson's New and Improved Bartender's Manual, Harry Johnson, 1882. The original wording is preserved here beside a modernized version for easier mixing.
Source: Harry Johnson's New and Improved Bartender's Manual, Harry Johnson, 1882 . Original wording preserved.
Original Recipe
Use large bar glass. Take the yellow of 1 egg, 1 tablespoonful of sugar, beat to a cream, then add some grated nutmeg and beat all together. Pour in ½ wine glass of Brandy, ½ pony glass of St. Croix Rum, 1 wine glass of Madeira Wine, put two or three lumps of ice into the glass and fill with milk, shake well and grate nutmeg on top.
Modern Recipe
Ingredients
- 1 egg yolk
- 1 tablespoon (15 ml) sugar
- Nutmeg (grated)
- 1 oz (30 ml) brandy
- ½ oz (15 ml) St. Croix rum
- 2 oz (60 ml) Madeira wine
- Ice
- Milk
Instructions
Beat the egg yolk and sugar into a cream, add grated nutmeg, brandy, rum, and Madeira wine. Fill a glass with ice and milk, shake well, and grate nutmeg on top. Serve immediately.
