Egg Milk Punch Recipe
The Egg Milk Punch is a vintage punch 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, 1 egg, 1 tablespoonful of sugar, 1 wine glass of Brandy, ½ wine glass of Rum (Santa Cruz or St. Croix), fill ⅓ of the tumbler with shaved ice, then balance with milk, shake well and grate nutmeg on top.
Modern Recipe
Ingredients
- 1 egg
- 1 tablespoon (15 ml) sugar
- 2 oz (60 ml) brandy
- 1 oz (30 ml) rum (Santa Cruz or St. Croix)
- ⅓ glass shaved ice
- Milk
Instructions
Fill a glass with shaved ice, add egg, sugar, brandy, rum, and milk. Shake well and grate nutmeg on top.
