Jerry Thomas' Bartender's Guide

Egg Nogg.
(Use large bar-glass.)
Take 1 large tea-spoonful of powdered white sugar.
1 fresh egg.
½ wine-glass of brandy.
½ wine-glass of Santa Cruz rum.
A little shaved ice.

Fill the glass with rich milk and shake up the ingredients until they are thoroughly mixed. Pour the mixture into a goblet excluding the ice, and grate a little nutmeg on top. This may be made by using a wineglass of either of the above liquors, instead of both combined.

Every well ordered bar should have a tin egg-nogg "shaker," which is a great aid in mixing this beverage.

Hot Egg Nogg.
(Use large bar-glass.)
This drink is very popular in California, and is made in precisely the same manner as the cold egg nogg above, except that you must use boiling water instead of ice.

Egg Nogg for a Party.
(Three-and-a-half gallons.)
Take 20 fresh eggs.
2 ½ quarts fine old brandy.
1 pint of Santa Cruz rum.
2 ½ gallons of rich milk.
2 pounds of white sugar.

Separate the whites of the eggs from the yolks, beat each separately with an egg-beater until the yolks are well cut up, and the whites assume a light fleecy appearance. Mix all the ingredients (except the milk and the whites of the eggs) in a large punch bowl. Then pour in the milk gradually, continually stirring, in order to prevent the milk from curdling with the eggs. Grate sufficient nutmeg on the mixture, and lastly, let the whites float on top, and ornament with Colored sugars. Cool in a tub of ice, and serve.