Egg Nogg Recipe
The 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, 1 egg, 1 tablespoonful of white sugar, 1 wine glass of Brandy, ½ wine glass of Rum (St. Croix or Santa Cruz). Fill the tumbler ½ full of cracked ice and the balance with milk, shake well together, grate nutmeg on top, and serve.
Modern Recipe
Ingredients
- 1 egg
- 1 tablespoon (15 ml) sugar
- 2 oz (60 ml) brandy
- 1 oz (30 ml) rum (St. Croix or Santa Cruz)
- Cracked ice
- Milk
Instructions
Fill a glass halfway with cracked ice, add the egg, sugar, brandy, rum, and milk. Shake well and grate nutmeg on top. Serve immediately.
