The Reminder by Jacob A. Didier (1909, p.139) — Two Quarts
| 1 pint | St. Croix rum — Beat the yolks in the rum before adding. | base |
| 1 quart | water — water | base |
| 5 yolks | Egg yolks — egg yolks | other |
| 0.5 pound | sugar — sugar | sweetener |
- Boil the water with the sugar.
- Beat the yolks in the St. Croix rum, add this while continually stirring to the boiling water, and serve in mugs.
This is worth keeping because it preserves the hot communal egg-and-rum line alongside smaller individual noggs and bracers.
The continual stirring into boiling water is the key structural step here and marks the drink as part of the heated egg-service family.