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Hot Egg Nog

Christmas Belles, Winslow Homer, 1869
Christmas Belles, Winslow Homer, 1869
  • 1 tablespoonful of sugar
  • 1 fresh egg
  • 100% brandy
  • Fill glass with hot milk
  • Shake thoroughly with shaker
  • Strain
  • Grate nutmeg on top and serve
Jack’s Manual by J.A. Grohusko, 1910

Note from Lost Cocktails: 100% brandy = 1/2 whiskey glass

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A Bowl Egg Nogg for the Bar

The Christmas tree, Homer, Winslow, 1836-1910 (artist)
The Christmas tree, Homer, Winslow, 1836-1910 (artist)
  • Use large punch bowl
  • One dozen eggs
  • One and one-half pounds of fine sugar, beaten together well
  • Two quarts of brandy
  • One-half quart of St. Croix rum
  • One and one-half gallons milk
  • Mix well
  • Grate nutmeg
  • Ornament top with colored sugars
  • Cool in tub of ice and serve
Mixology; The Art of Preparing All Kinds of Drinks “An All Right Book.” by Joseph L. Haywood, Mixologist, 1898
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General Harrison Egg Nog

William Henry Harrison by Rembrandt Peale, circa 1813
William Henry Harrison by Rembrandt Peale, circa 1813
  • 1 fresh egg
  • 1 tablespoonful of sugar
  • 3 or 4 small lumps of ice
  • Fill the glass with cider
  • Shake well
  • Strain it into a large bar glass
  • Grate a little nutmeg on top and serve

The above drink is a very pleasant one, and is popular throughout the southern part of the country. (Use large bar glass.)

Scientific Bar-Keeping by Joseph W. Gibson, 1884