Prepare same as Brandy Daisy, using whiskey in place of brandy.
Baltimore Egg-Nogg.
The yolk of a fresh egg in a large mixing-glass, half a tablespoonful powdered sugar, a little grated nutmeg and cinnamon; beat until thoroughly mixed, add a few lumps of ice, one pony Madeira wine, half a pony old brandy, half a pony Jamaica rum, fill the glass with milk, shake well, strain into long thin punch-glass, a little grated nutmeg on top.
Boston Egg-Nogg.
A mixing-glass one-fourth full fine ice, one tablespoonful fine sugar, one egg, one-third jigger brandy, one-third jigger Jamaica rum, one-third Madeira wine; fill the glass with milk, shake well, strain into long thin punch-glass, a little grated nutmeg on top.
Cider Egg-Nogg.
One tablespoonful fine sugar, one egg in mixing-glass half-full fine ice; fill with cider; mix well, strain into long punch-glass, a little grated nutmeg on top. This drink is also known as General Harrison Egg-Nogg.
Plain Egg-Nogg.
One fresh egg, one tablespoonful fine sugar, half a jigger brandy, half a jigger St. Croix rum, in a mixing-glass one-fourth full of fine ice; fill with milk, shake well, strain into long thin glass, grate nutmeg on top.