Family

Jack's Manual by J. A. Grohusko (1908, p.67) — Grohusko 1908

1 jiggerBenedictine base
milk — milkdilution
cream — creamother
1 wholeegg — eggother
  1. Place the Benedictine and egg in a cocktail glass.
  2. Fill up with milk and cream and serve.
Nose
Benedictine herbs and dairy richness rise softly.
Palate
This is a useful after-dinner branch because it shows the restorative egg-and-dairy family taking a much softer liqueur-led form than the older nogg or flip lines.
Finish
The finish is creamy, sweet, and herbal.
Summary
A soft Benedictine restorative from the after-dinner dairy branch.

Jack's Manual by J. A. Grohusko (1910, p.91)

1 portionBenedictine — Source gives 100% Benedictine.base
milk — Fill up with milk and cream.dilution
cream — Fill up with milk and cream.other
1 eggegg — fresh eggother
  1. Put the Benedictine and fresh egg into a cocktail glass.
  2. Fill up with milk and cream and serve.

Bartenders' Manual by Bartenders Association of America (1913, p.46)

4 dashlemon juice — Lemon juiceacid
0.5 glassice — Cracked icebase
0.5 jiggerOld Tom gin base
0.25 jiggerCreme de Rose modifier
Claret wine — Claret wineother
1 whiteegg white — Egg whiteother
1 tablespoonpowdered sugar — Powdered sugarsweetener
  1. Shake well, strain into a hollow stem champagne glass, add Creme de Rose, and float with claret wine.

Ice: Cracked ice

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See also: White Plush, Milk Punch