brandy and rum (or some other selection of spirits), eggs, sugar, cream and nutmeg
A classic American drink decended from the Colonial posset and the flip, first entering the written record in 1788 in New Jersey and Pennsylvania newspapers
Real egg nogg is a serious drink. The above recipe is from Jerry Thomas’ 1862 book. The procedure:
Egg Nogg (single serving)
Build in a large bar glass:
- 1 tbsp sugar
- 1 tbsp water
Stir to dissolve.
- 1 egg
- 2 oz grape brandy
- 1 oz Jamaican rum, Barbados rum, or Demerara rum
Fill with crushed ice.
Fill the balance with milk.
Cover with a mixing tin and shake very well.
Pour the drink back into the bar glass.
Garnish with grated nutmeg.
Oxford Companion to Spirits and Cocktails, p. 243–4; barware icons courtesy of Haus Alpenz