Sherry Egg Nogg Recipe
The Sherry 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 sugar, 1 pony glass of Brandy, 1 wine glass of Sherry Wine, 3 or 4 lumps of ice, fill with milk, shake well, grate nutmeg on top.
Modern Recipe
Ingredients
- 1 egg
- 1 tablespoon (15 ml) sugar
- 1 oz (30 ml) brandy
- 2 oz (60 ml) sherry wine
- Ice
- Milk
Instructions
Fill a glass with ice, add the egg, sugar, brandy, sherry wine, and milk. Shake well and grate nutmeg on top. Serve immediately.
