Imperial Egg Nogg — The Cocktail Ontologist

Family

Flip Family — descendant

Variants (7)

The Complete Buffet Manual or How to Mix Fancy Drinks by J. E. Sheridan (1901, p.37)

1 wine glass	brandy	base
0.5 wine glass	Jamaica rum	base
1 tablespoonful	sugar	base
	milk — rich milk	dilution
1 egg	egg — fresh egg	other
0.33 glass	ice — shaved ice	other

Add the ingredients to a milk shaker and shake thoroughly.
Strain, grate a little nutmeg on top if desired, and serve.

Garnish: Grated nutmeg.

Ice: Shaved ice

This is a good checkpoint for richer split-base nogg service at the turn of the century.

Sheridan explicitly wants a milk shaker here, marking this as a fully integrated dairy service.

The Reminder by Jacob A. Didier (1909, p.87) — Imperial

1 drink	brandy — brandy	base
1 whole	egg — fresh egg	base
1 spoonful	Jamaica rum	base
	milk — milk	dilution
1 dash	Maraschino liqueur — Maraschino	modifier
0.5 glass	ice — fine ice	other
	nutmeg — nutmeg	other
1 spoonful	sugar — sugar	sweetener

Shake the egg, sugar, ice, Maraschino, Jamaica rum, and brandy well.
Strain into a punch glass, fill up with milk, grate nutmeg on top, and serve with straws.

Garnish: Nutmeg

Ice: Half a glass of fine ice

This matters as a dressed late nogg variant rather than a bare standard formula. Didier keeps the festive milk-and-spirit line alive while enriching it with both rum and Maraschino.

The milk fill and straw service are part of the source presentation, not incidental garnish logic.

Jack's Manual by J. A. Grohusko (1910, p.59) — Imperial

0.9 portion	brandy	base
0.1 portion	Jamaica rum	base
1 teaspoonful	sugar	base
	milk — Fill glass with milk.	dilution
1 fresh egg	egg	other
	nutmeg — Grate nutmeg on top.	other

Shake the sugar, egg, brandy, Jamaica rum, and milk well.
Strain, grate nutmeg on top, and serve.

Garnish: Grated nutmeg

Ice: None

The Buffet Blue Book by John H. Considine (1912, p.37)

0.5 large bar glass	ice	base
0.5 jigger	Jamaica rum	base
0.5 jigger	Whiskey	base
	milk — rich milk	dilution
	curacoa — Dash over top.	modifier
1 egg	egg — fresh egg	other
3.5 dashes	Raspberry syrup — Source gives 3 or 4 dashes.	sweetener
1 tablespoonful	sugar	sweetener

Shake the ice, sugar, egg, whiskey, Jamaica rum, raspberry syrup, and rich milk well.
Strain into a tall thin glass, dash curacoa over the top, and serve.

Garnish: Dash of curacoa over top

Ice: Ice

Bartenders' Guide: How to Mix Drinks by Wehman Bros. (1912, p.29)

1 wine-glass	brandy — Brandy	base
0.5 wine-glass	Jamaica rum	base
1 tablespoon	sugar — Sugar	base
	milk — Rich milk	dilution
1 whole	egg — Egg	other
0.33 glass	ice — Fine ice	other
	nutmeg — Nutmeg	other

Shake the sugar, egg, fine ice, brandy, rum, and rich milk thoroughly, strain, grate nutmeg on top if desired, and serve; for hot service use hot milk and omit the ice.

Ice: Ice

Bartenders' Manual by Bartenders Association of America (1913, p.31)

1 wineglass	brandy — Brandy	base
0.5 wineglass	Jamaica rum	base
1 tablespoon	sugar — Sugar	base
1 whole	egg — Egg	other
0.25 glass	ice — Fine ice	other
	rich milk — Rich milk	other

Shake thoroughly in an egg nogg shaker, strain, and grate nutmeg on top if desired.

Garnish: Optional nutmeg

Ice: Fine ice

Cocktails by Pedro Chicote (1928, p.266) — Chicote 1928

	ice — Hielo	base
0.5 small glass	rum — Ron	base
	cream — Nata de leche	other
0.5 whole	egg — Huevo fresco	other
	nutmeg — Nuez moscada rallada	other
0.5 tablespoon	sugar — Azucar	sweetener

Shake very well, pour into a large glass, and finish with grated nutmeg.

Garnish: Nutmeg

Ice: Ice pieces

This matters because it preserves an imperial rum-and-cream nogg branch inside Chicote's Madrid chapter.

The egg and cream lines are OCR-soft, so their quantities are preserved conservatively.

See also: Egg Nogg, Hot Egg Nogg