Recipe variants

id	recipe_id	variant_label	source_book	source_author	source_year	source_page	source_pdf_filename	method	garnish	ice	tasting_nose	tasting_palate	tasting_finish	tasting_summary	historical_notes	technique_notes	personal_notes	variant_commentary
976	390	1888 Imperial	The Police Gazette Bartenders Guide	Richard K. Fox	1888	24	1888 The Police Gazette Bartenders Guide by Richard K Fox.md	["Shake the sugar, egg, fine ice, brandy, rum, and rich milk thoroughly.", "Do not strain, grate a little nutmeg on top if desired, and serve.", "For a hot version, use hot milk and omit the ice."]	Nutmeg	One-third glass of fine ice	—	—	—	A robust two-spirit nogg with an explicit hot-service option, preserving the family's temperature flexibility.	Imperial Egg Nogg is useful because it keeps hot and cold nogg service tied to the same named form rather than split into separate categories.	The source's instruction not to strain is an important texture distinction from the standard nogg.	—	Compared with the standard Egg Nogg, this is richer in spirit and more explicit about hot-service adaptability.
977	390	1888 Sherry No. 1	The Police Gazette Bartenders Guide	Richard K. Fox	1888	24	1888 The Police Gazette Bartenders Guide by Richard K Fox.md	["Shake the egg, sugar, brandy, sherry, and fine ice well.", "Strain into a fancy bar glass, finish with nutmeg on top, and serve."]	Nutmeg	Fine ice	—	—	—	A fortified-wine nogg branch that keeps sherry fully active inside the restorative egg-and-milk world.	This matters because it preserves a sherry-led nogg line that later summaries of the category usually ignore.	The strain into a fancier receiving glass distinguishes this from some rougher milk-bar preparations.	—	Compared with the standard Egg Nogg, this leans more toward fortified wine and less toward rum-brandy balance.
978	390	1888 Sherry No. 2	The Police Gazette Bartenders Guide	Richard K. Fox	1888	25	1888 The Police Gazette Bartenders Guide by Richard K Fox.md	["Shake the sugar, egg, sherry, fine ice, and milk thoroughly.", "Finish with nutmeg on top and serve."]	Nutmeg	Half-glass fine ice	—	—	—	A simpler, fuller sherry nogg showing the family's flexibility around spirit versus wine emphasis.	This is useful because it gives us two clearly different sherry-nogg structures under one heading, which is exactly the sort of variant depth the ontology benefits from.	The doubled sherry load is the defining difference here and should stay explicit.	—	Compared with Sherry No. 1, this drops the brandy and becomes a more purely fortified-wine milk drink.
1041	390	Theodore Proulx 1888 Baltimore	Bartender's Manual	Theodore Proulx	1888	15	1888 Bartender's Manual by Theodore Proulx (Revised Edition).md	["Add the rum, whiskey, sherry, sugar, ice, egg, and milk to a lemonade glass.", "Shake well and strain into a large thin glass.", "Finish with nutmeg if desired."]	Optional nutmeg	Lumps of ice	—	—	—	A mixed-spirit regional nogg with more fortified-wine depth than the plain house form.	Baltimore Egg Nogg matters because it shows the category branching regionally and compositionally rather than remaining a single standard egg-and-milk template.	The drink remains a true shaken bar nogg rather than a bowl or hot-batter form.	—	Compared with Proulx's standard Egg Nogg, the Baltimore form is more layered and more explicitly wine-shaped.
1049	390	Theodore Proulx 1888 Standard	Bartender's Manual	Theodore Proulx	1888	21	1888 Bartender's Manual by Theodore Proulx (Revised Edition).md	["Break the egg into a soda glass and add the ice, sugar, whiskey, rum, and milk.", "Shake well and strain into a dry glass in winter or a cooled glass in summer."]	—	Lumps of ice	—	—	—	A straightforward house nogg showing the classic bar-glass egg-milk grammar in 1888.	The seasonal serving instruction is historically useful because it shows temperature and receiving-glass choice as part of everyday bar judgment, not just formal recipe text.	Proulx's emphasis on lump ice rather than fine bar ice is part of the service logic, helping preserve body during the shake.	—	Compared with the Baltimore form, this is simpler, drier in structure, and more clearly a general house standard.
1138	390	Emile Lefeuvre 1889	Methode pour composer soi-meme Les boissons americaines	Emile Lefeuvre	1889	29	1889 Methode pour composer soi-meme Les boissons americaines by Emile Lefeuvre.md	["Break the egg into a large vessel, add sugar, and beat strongly with an egg whisk.", "Mix in cognac, rum, and milk, finish filling the goblet with crushed ice, grate nutmeg on top, and serve with straws."]	Grated nutmeg	Crushed ice	—	—	—	—	—	—	—	—
1439	390	Bowl	Mixed Drinks	Herbert W. Green	1895	27	1895 Mixed Drinks by Herbert W Green.md	["Beat the egg whites stiff and the yolks separately, then stir sugar into the yolks until the mixture thickens to a light batter.", "Mix in the milk, then add the brandy and rum while stirring; float the whites on top and ornament with colored sugars."]	Colored sugars over the floated whites.	—	—	—	—	—	This is a good communal nogg checkpoint because it preserves bowl-scale dairy-and-spirit service rather than only the single-glass forms.	Separate handling of whites and yolks is central to the texture and final presentation.	—	—
1471	390	Large bowl	Mixed Drinks	Herbert W. Green	1895	60	1895 Mixed Drinks by Herbert W Green.md	["Whip the whites and yolks separately, then stir the sugar into the yolks, followed by the brandy, rum, milk, and nutmeg.", "Float the whites on top; when serving, cut off a little white for each glass and finish with nutmeg."]	Nutmeg and floated whipped whites.	—	—	—	—	—	This is a valuable bowl-scale nogg checkpoint because Green preserves a heavily structured service ritual at a very practical large quantity.	The separate whites, bowl assembly, and per-glass topping are all part of the identity.	—	—
2222	390	Harry Johnson 1900	New and Improved Bartenders' Manual	Harry Johnson	1900	171	1900 Harry Johnson's New and Improved Bartenders' Manual.md	["Add the fresh egg, sugar, ice, rum, and brandy to a large bar glass or shaker.", "Fill the glass with rich milk.", "Shake or stir the ingredients well together and strain into a large bar glass.", "Grate a little nutmeg on top and serve."]	Nutmeg	—	Nutmeg, milk, and spirit rise in a rich, familiar festive aroma.	Johnson's egg nogg is more commercial and codified than earlier bowl or batter forms, but it keeps the same soft dairy-spirit richness and flexible rum character.	The finish is creamy, warm, and gently spiced.	A standardised bar-manual egg nogg preserving the festive dairy-spirit branch in polished service form.	Johnson's note that the bartender should ask whether the customer prefers St. Croix or Jamaica rum is historically useful because it turns flavour choice into an explicit service question rather than an invisible backend substitution.	Johnson's caution about not overloading the mixing goblet with ice is a good example of the book's practical service intelligence. It is concerned with final volume and presentation, not just flavour.	—	—
2227	390	Bowl for a New Year's Party	New and Improved Bartenders' Manual	Harry Johnson	1900	188	1900 Harry Johnson's New and Improved Bartenders' Manual.md	["Beat the yolks until they are as thin as water and dissolve them into the pulverized sugar by stirring.", "Add the brandy and Jamaica rum.", "Stir continually while pouring in the rich milk so that the mixture does not curdle.", "Beat the egg whites to a stiff froth and place this on top of the bowl.", "Ladle into bar glasses, place a little froth on each serving, grate nutmeg on top, and serve."]	Nutmeg and egg froth	—	Nutmeg, dairy richness, and mellow spirit rise in the familiar festive register of communal egg nogg.	This bowl version is broader and more hospitable than the single-serve nogg, with a softer dairy body and a more overt sense of holiday abundance.	The finish is creamy, spiced, and warmly spirituous.	A large-format festive egg nogg showing Johnson's party-service version of the dairy-and-spirit holiday tradition.	Johnson presents this as a New Year's caller's drink, which is valuable evidence for the social life of egg nogg beyond the single glass. It shows the family functioning as hospitality ritual as much as bar recipe.	The separated whites are not decorative excess. They are part of the bowl service texture, and Johnson's warning about stirring while adding milk shows the constant risk of curdling in large-format service.	—	—
2229	390	General Harrison	New and Improved Bartenders' Manual	Harry Johnson	1900	202	1900 Harry Johnson's New and Improved Bartenders' Manual.md	["Add the fresh egg, sugar, and lumps of ice to a large bar glass or shaker.", "Fill the glass with good cider.", "Shake well and strain into a large bar glass.", "Grate nutmeg on top and serve."]	Nutmeg	Broken ice	Apple and nutmeg lead, with the egg lending a softer bakery-like richness than standard cider service.	This variant shifts the nogg family toward cider refreshment and away from heavy spirit richness, while keeping the familiar egg-and-spice texture.	The finish is light, appley, and gently spiced.	A cider-led egg nogg showing how the family could move toward lighter and even quasi-temperance service.	Johnson says the drink is popular in the South and not intoxicating, which is historically revealing even if historic cider could still carry alcohol. The note shows the category stretching toward restorative and socially moderate service.	Johnson explicitly insists on very good cider. This is a reminder that ingredient quality matters even more when the structure is simple and spirit is absent or minimal.	—	—
2244	390	Sherry wine	New and Improved Bartenders' Manual	Harry Johnson	1900	221	1900 Harry Johnson's New and Improved Bartenders' Manual.md	["Add the fresh egg, sugar, fine ice, brandy, and sherry wine to a large bar glass or shaker.", "Shake the ingredients well until thoroughly mixed together.", "Strain into a fancy wine glass large enough to hold the mixture.", "Grate nutmeg on top and serve."]	Nutmeg	Fine ice	Nutmeg and sherry create a softer, wine-led aroma than the standard spirit-and-milk nogg line.	This variant sits between flip and nogg logic, using fortified wine to soften the drink and make it less purely creamy or spirit-heavy than other egg noggs.	The finish is round, grapey, and gently spiced.	A sherry-enriched egg nogg that thickens the fortified-wine branch of the family.	This is a useful reminder that egg nogg was not a single fixed formula. Johnson keeps the family open to fortified-wine variation inside the same commercial service frame.	Glass choice matters here. Johnson explicitly wants a fancy wine glass large enough to hold the mixture, which keeps the drink visually closer to elegant wine service than to a plain tumbler.	—	—
2295	390	Hot	New and Improved Bartenders' Manual	Harry Johnson	1900	251	1900 Harry Johnson's New and Improved Bartenders' Manual.md	["Add the fresh egg, powdered sugar, cognac, and Jamaica rum to a large bar glass or goblet.", "Fill up with boiling hot milk.", "Stir the drink, not shake it.", "Grate nutmeg on top and serve."]	Nutmeg	—	Hot milk, nutmeg, and mixed spirits create a rich festive aroma.	This is a hotter and more overtly restorative branch of egg nogg, closer to winter comfort than to the cooler bowl or glass variants.	The finish is creamy, warm, and softly spiced.	A hot egg nogg preserving the winter restorative branch of the festive egg family.	Johnson's explicit insistence that the drink must be stirred rather than shaken is historically useful because it shows the category changing with temperature and service context.	Heat changes the logic completely. Stirring is part of keeping the drink integrated without ruining its hot dairy structure.	—	—
2384	390	Standard	The Cocktail Book a Sideboard Manual for Gentlemen	—	1901	49	1901 The Cocktail Book a Sideboard Manual for Gentlemen.md	["Add the sugar, spirit, shaved ice, and egg to a mixing glass.", "Fill with fresh milk, shake well, strain into a large glass, and grate nutmeg on top."]	Grated nutmeg.	Half glass shaved ice	—	—	—	—	This preserves the compact single-glass egg nogg format beside the larger party bowl form that follows.	The source clearly distinguishes shaken single-service nogg from ladled bowl service.	—	—
2385	390	Bowl for New Year's Party	The Cocktail Book a Sideboard Manual for Gentlemen	—	1901	50	1901 The Cocktail Book a Sideboard Manual for Gentlemen.md	["Beat the yolks until thin, add them to the sugar, and dissolve well.", "Add the brandy, rum, and milk, stirring continually.", "Beat the whites to a stiff froth, pour over the mixture, ladle into punch glasses, top each helping with froth, and grate nutmeg over."]	Egg-white froth and grated nutmeg.	—	—	—	—	—	This is a valuable explicit social-bowl version of egg nogg in a private-house celebration setting.	The separated-eggs method and ladled froth topping are central service details here.	—	—
2471	390	Plain	The Complete Buffet Manual or How to Mix Fancy Drinks	J. E. Sheridan	1901	37	1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan.md	["Shake the ingredients thoroughly in a milk shaker and strain.", "Grate a little nutmeg on top and serve."]	Grated nutmeg.	Shaved ice	—	—	—	—	This is a useful checkpoint for the plainer everyday nogg format in contrast with the richer city and imperial versions.	The milk-shaker service keeps this aligned with the bar's practical restorative repertoire.	—	—
2810	390	General Harrison	The Complete Buffet Guide	V. B. Lewis	1903	35	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Add the cracked ice, fresh egg, and sugar to the shaker.", "Fill with cider, shake well, strain, and serve with a little nutmeg on top."]	Nutmeg	—	Cider and nutmeg sit above the egg's richer note.	This is a valuable regional/favourite-service variant that keeps the nogg family connected to orchard and frontier drinking culture.	The finish is softly spiced and appley.	A cider-based nogg preserving a specific historical favourite within the wider family.	Lewis notes this was very popular in early days on the Mississippi and was General Harrison's favourite beverage.	—	—	—
2811	390	Imperial	The Complete Buffet Guide	V. B. Lewis	1903	35	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Add the sugar, egg, shaved ice, brandy, and Jamaica rum to the shaker.", "Fill up with rich milk, shake thoroughly in a milk shaker, strain, and grate a little nutmeg on top if desired."]	Nutmeg	—	Milk, rum, and brandy form a richer and grander aroma than the plain nogg forms.	Lewis's naming is apt: this is a fuller, more decorated nogg that combines multiple spirit traditions in one festive drink.	The finish is creamy, warm-spiced, and lingering.	A fuller dual-spirit nogg from the grand festive branch of the family.	—	—	—	—
2812	390	Hot	The Complete Buffet Guide	V. B. Lewis	1903	35	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Prepare the drink the same as Imperial Egg Nogg, omitting ice and using hot milk."]	Nutmeg	—	Warm milk, rum, brandy, and nutmeg move the drink immediately into winter-service territory.	This is a clear example of a festive cold family crossing directly into the hot-service branch without changing its underlying identity.	The finish is warm, creamy, and spiced.	A warm festive nogg from the hot seasonal branch of the egg family.	—	—	—	—
2813	390	Sherry No. 1	The Complete Buffet Guide	V. B. Lewis	1903	38	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Add the sugar, egg, brandy, and sherry to the shaker.", "Fill up with shaved ice, shake well, strain into a fancy bar glass, add nutmeg on top, and serve."]	Nutmeg	—	Sherry and nutmeg give a nutty, wine-led aroma over the richer egg base.	This preserves the nogg family’s ability to absorb fortified wine without ceasing to be recognisably festive and creamy.	The finish is soft, nutty, and lightly spiced.	A sherry-and-brandy nogg from the fortified festive branch.	—	—	—	—
2814	390	Sherry No. 2	The Complete Buffet Guide	V. B. Lewis	1903	38	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Add the sugar, egg, sherry, and shaved ice to the shaker.", "Fill with milk, shake thoroughly, add nutmeg on top, and serve."]	Nutmeg	—	Milk and sherry produce a softer, wine-led aroma than the dual-spirit nogg.	This variant moves even further toward the fortified-wine side of the nogg family while keeping the same festive egg-and-milk frame.	The finish is creamy, vinous, and lightly sweet.	A milk-and-sherry nogg from the fortified side of the festive egg family.	—	—	—	—
3064	390	Lowe 1904 Standard	Drinks as They Are Mixed	Paul E. Lowe	1904	35	1904 Drinks as they are Mixed by Paul E Lowe.md	["Shake the ice, egg, sugar, rum, and brandy, then fill with milk.", "Strain into a tall thin glass, sprinkle with nutmeg, and serve."]	Nutmeg	Fine ice	Nutmeg, milk, and warm spirits dominate the aroma.	Lowe's standard nogg is useful because it confirms how stable the bar-service eggnog template had become by 1904 even as other variants multiplied around it.	The finish is creamy, warming, and softly spiced.	A standardised bar egg-nogg from the mature festive branch.	—	—	—	—
3065	390	Lowe 1904 Baltimore	Drinks as They Are Mixed	Paul E. Lowe	1904	35	1904 Drinks as they are Mixed by Paul E Lowe.md	["Beat the egg yolk, sugar, nutmeg, and cinnamon together into a cream.", "Add the rum, Madeira, brandy, cracked ice, and milk.", "Shake, strain, sprinkle with nutmeg, and serve."]	Nutmeg	Cracked ice	Nutmeg, cinnamon, Madeira, and dairy create a richer aromatic profile.	The Baltimore branch matters because it shows how regional egg-nogg identity could survive inside a highly standardised professional bar culture.	The finish is creamy, vinous, and warmly spiced.	A richer Madeira-and-yolk regional egg-nogg branch.	—	—	—	—
3066	390	Lowe 1904 Party Bowl	Drinks as They Are Mixed	Paul E. Lowe	1904	35	1904 Drinks as they are Mixed by Paul E Lowe.md	["Beat the yolks thin and the whites into a stiff froth.", "Dissolve the sugar into the yolks, pour the mixture into a bowl, and add the brandy and rum.", "Mix well, then pour in the milk slowly while stirring.", "Float the egg froth carefully over the top and serve in punch glasses with nutmeg."]	Nutmeg	—	Fresh nutmeg, milk, and mellow spirit rise from the bowl.	This bowl version matters because it preserves party-service egg-nogg as a genuine communal production technique rather than just a scaled-up glass drink.	The finish is rich, festive, and creamy.	A communal bowl-service egg-nogg from the large-format festive branch.	—	—	—	—
3067	390	Lowe 1904 Hot	Drinks as They Are Mixed	Paul E. Lowe	1904	36	1904 Drinks as they are Mixed by Paul E Lowe.md	["Shake the sugar, egg, brandy, and rum together.", "Strain into a tall thin glass, fill with hot milk, sprinkle with nutmeg, and serve."]	Nutmeg	—	Hot dairy and nutmeg dominate the aroma.	The hot version matters because it keeps nogg tied to the broader winter restorative tradition rather than isolating it as a cold festive speciality.	The finish is warm, creamy, and softly spiced.	A heated egg-nogg linking festive and restorative service.	—	—	—	—
3068	390	Lowe 1904 Imperial	Drinks as They Are Mixed	Paul E. Lowe	1904	36	1904 Drinks as they are Mixed by Paul E Lowe.md	["Prepare as for Lowe's Hot Egg Nogg, substituting cold for hot milk and using one-third of a glass of shaved ice.", "Shake, strain, garnish with nutmeg, and serve."]	Nutmeg	Shaved ice	Cold dairy, spice, and rum rise together.	The Imperial branch is useful because it shows a named cold variation being framed explicitly as a transformation of the hot formula rather than a separate drink lineage.	The finish is cool, creamy, and spiced.	A named cold variant directly derived from the hot egg-nogg formula.	—	—	—	—
3069	390	Lowe 1904 Plain	Drinks as They Are Mixed	Paul E. Lowe	1904	36	1904 Drinks as they are Mixed by Paul E Lowe.md	["Shake the sugar, shaved ice, egg, and whiskey or Santa Cruz rum.", "Fill with milk, strain into a tall thin glass, sprinkle with nutmeg, and serve."]	Nutmeg	Shaved ice	Milk and nutmeg sit over a simpler spirit base.	This plain version matters because it shows how nogg could be stripped down for routine bar service while keeping the essential egg-milk-spice identity.	The finish is creamy, mild, and spiced.	A stripped bar-service egg-nogg from the practical everyday branch.	—	—	—	—
3070	390	Lowe 1904 Sherry	Drinks as They Are Mixed	Paul E. Lowe	1904	37	1904 Drinks as they are Mixed by Paul E Lowe.md	["Shake the sugar, egg, brandy, sherry, and shaved ice.", "Strain into a fancy bar glass, garnish with nutmeg, and serve."]	Nutmeg	Shaved ice	Sherry, nutmeg, and dairy lift the aroma.	The sherry branch is useful because it keeps fortified wine active inside the nogg family rather than treating it only as a cocktail or cobbler ingredient.	The finish is vinous, creamy, and softly spiced.	A fortified-wine egg-nogg branch from the mature festive family.	—	—	—	—
3950	390	Plain	Jack's Manual	J. A. Grohusko	1910	49	1910 Jack's Manual by J A Grohusko.md	["Shake the sugar, egg, brandy, Jamaica rum, and cracked ice well.", "Strain, grate nutmeg on top, and serve."]	Grated nutmeg	Cracked ice	—	—	—	—	—	—	—	—
4528	390	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	28	1912 Wehman Bros.md	["Shake the egg, sugar, brandy, rum, cracked ice, and milk well together, grate nutmeg on top, and serve."]	—	Ice	—	—	—	—	—	—	—	—
4529	390	For a Party (Wehman Bros. 1912)	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	28	1912 Wehman Bros.md	["Separate and beat the egg yolks and whites, mix the yolks with the spirits and sugar in a punch bowl, add the milk gradually while stirring, grate nutmeg on the mixture, float the beaten whites on top with colored sugars, chill in ice, and serve."]	—	Ice	—	—	—	—	—	—	—	—
4950	390	Plain	Bartenders' Manual	Bartenders Association of America	1913	25	1913 Bartenders' Manual (Bartenders Association of America).md	["Shake thoroughly in an egg nogg shaker, strain, and grate nutmeg on top."]	Grated nutmeg	Fine ice	—	—	—	—	—	—	—	—
5291	390	Cocktail-Ology, miscellaneous drinks section	Cocktail-Ology	Count Benvenito Martini	1916	—	1916 Cocktail-Ology by Count Benvenito Martini.md	["Fill a large bar glass with finely shaved ice, add beaten egg, sugar, spirits, and milk, shake thoroughly, strain into a thin tall glass, and serve with grated nutmeg."]	Grated nutmeg	Finely shaved ice	—	—	—	—	—	—	—	—
5292	390	Cocktail-Ology, No. 2	Cocktail-Ology	Count Benvenito Martini	1916	—	1916 Cocktail-Ology by Count Benvenito Martini.md	["Shake well, strain into a cocktail glass, and grate nutmeg over before serving."]	Grated nutmeg	Ice	—	—	—	—	—	—	—	—
5531	390	1918 Home Brewed, plain Egg Nogg	Home Brewed Wines and Beers and Bartenders' Guide	Johnson Smith & Company	1918	—	1918 Home Brewed Wines and Beers and Bartender's Guide.md	["Shake thoroughly in a milk shaker, strain, grate nutmeg on top, and serve."]	Grated nutmeg	Shaved ice	—	—	—	—	—	—	—	—
6215	390	—	L'Art du Shaker	Dominique Migliorero	1925	23	1925 L'Art du Shaker by Dominique Migliorero.md	["Shake hard, strain into a flip glass, dust with nutmeg, and serve."]	Nutmeg	—	—	—	—	—	—	—	—	—
7341	390	Arabe	Cocktails	Pedro Chicote	1928	263	1928 Cocktails by Pedro Chicote.md	["Shake very well, add the milk, shake again, pour into a large glass, and top with a little Chantilly cream."]	Nutmeg and a little Chantilly cream	Crushed ice	—	—	—	—	This matters because it preserves a distinctly coffee-liqueur nogg branch in Chicote's Madrid chapter.	—	—	The lemon and yolk fractions are OCR-soft, so they are preserved conservatively.
7342	390	Baltimore (cold)	Cocktails	Pedro Chicote	1928	264	1928 Cocktails by Pedro Chicote.md	["Shake very well and serve with a little cinnamon on top."]	Cinnamon	2 tablespoons ice	—	—	—	—	This matters because it preserves a yolk-only Baltimore nogg branch in Chicote's Spanish interwar bar world.	—	—	The cognac measure is OCR-damaged, so it is preserved conservatively as present but uncertain.
7343	390	Breakfast	Cocktails	Pedro Chicote	1928	264	1928 Cocktails by Pedro Chicote.md	["Shake very well and finish with cinnamon when serving."]	Cinnamon	2 tablespoons crushed ice	—	—	—	—	This matters because it preserves a compact curacao-and-mint breakfast nogg branch in Chicote.	—	—	—
7344	390	Ponche espanol (caliente)	Cocktails	Pedro Chicote	1928	264	1928 Cocktails by Pedro Chicote.md	["Shake very well and serve with a little grated nutmeg."]	Nutmeg	—	—	—	—	—	This matters because it preserves Chicote's explicit Spanish hot nogg form rather than only imported Anglo patterns.	—	—	—
7345	390	Florida	Cocktails	Pedro Chicote	1928	265	1928 Cocktails by Pedro Chicote.md	["Stir or mix in a large glass and add grated nutmeg."]	Nutmeg	—	—	—	—	—	This matters because it preserves another hot milk nogg branch with split spirit service in Chicote.	The source's initial ice line is odd for a hot finish, so it is preserved in notes rather than normalized away.	—	—
7346	390	Frances	Cocktails	Pedro Chicote	1928	265	1928 Cocktails by Pedro Chicote.md	["Shake very well and finish by filling with very hot milk in a large glass."]	—	—	—	—	—	—	This matters because it preserves a simple hot French-style nogg branch with spirit choice left open.	—	—	—
7347	390	Gin (caliente)	Cocktails	Pedro Chicote	1928	266	1928 Cocktails by Pedro Chicote.md	["Shake and serve in a large glass, fill with hot milk, and finish with cognac."]	Lemon peel	—	—	—	—	—	This matters because it preserves a hot gin nogg branch with an aromatic cognac finish in Chicote.	—	—	—
7348	390	Gin (frio)	Cocktails	Pedro Chicote	1928	266	1928 Cocktails by Pedro Chicote.md	["Shake, pour into a large glass, fill with cold milk, and finish with a few drops of anisette."]	Lemon peel	2 to 3 pieces ice	—	—	—	—	This matters because it preserves a cold gin-and-anisette nogg branch in Chicote's late interwar service world.	—	—	—
9231	390	—	Café Royal Cocktail Book	W. J. Tarling	1937	228	Café Royal Cocktail Book by William J Tarling (1937).md	["Shake and strain into a long tumbler, then grate a little nutmeg on top."]	—	—	—	—	—	—	—	—	—	—
442	391	—	Barkeepers' Ready Reference	A. V. Bevill	1871	32	1871 Barkeeper's ready reference.md	["Combine the sugar, egg, and sherry in a glass.", "Fill with milk and ice, or with hot water and milk.", "Shake well and grate nutmeg on top."]	Nutmeg	Ice	—	—	—	—	—	—	—	—
664	391	—	American and Other Drinks	Leo Engel	1878	33	1878 American and other drinks.md	["Dissolve the sugar with a little water, break the yolk into the glass, add broken ice, fill with milk, shake until thoroughly mixed, and grate nutmeg on top."]	Grated nutmeg	Quarter tumbler of broken ice	—	—	—	—	—	—	—	—
1140	391	Emile Lefeuvre 1889	Methode pour composer soi-meme Les boissons americaines	Emile Lefeuvre	1889	30	1889 Methode pour composer soi-meme Les boissons americaines by Emile Lefeuvre.md	["Prepare as the Egg Nogg, using sherry and milk."]	Grated nutmeg	Crushed ice	—	—	—	—	—	—	—	—
2472	391	No. 1	The Complete Buffet Manual or How to Mix Fancy Drinks	J. E. Sheridan	1901	38	1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan.md	["Fill up with shaved ice and shake well.", "Strain into a fancy bar glass, grate nutmeg on top, and serve."]	Grated nutmeg.	Shaved ice	—	—	—	—	This is a useful checkpoint for fortified-wine nogg service remaining fully alive in a later manual.	The spirit-and-sherry combination makes this structurally richer than the plain milk nogg line.	—	—
2473	391	No. 2	The Complete Buffet Manual or How to Mix Fancy Drinks	J. E. Sheridan	1901	38	1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan.md	["Fill with milk and shake thoroughly.", "Serve with nutmeg on top."]	Grated nutmeg.	Shaved ice	—	—	—	—	This variant is useful because it shows the sherry nogg line branching into a fuller dairy service.	The milk extension moves this closer to the restorative dairy branch than No. 1.	—	—