Tract · Cocktails

Flip · Blended · Historical · complexity 2/5

Bowl of Egg Nogg

Grohusko's Bowl of Egg Nogg is a large-format party nogg with Martell brandy, Jamaica rum, milk, and separated eggs.

rich · creamy · festive · party service · festive

Served in Bowl service.

Variants (2)

Jack's Manual by J. A. Grohusko (1910, p.38) — For parties

1 wine-glassJamaica rum base
1 pintMartell brandy base
1 poundsugar base
3 quartsmilk — rich milkdilution
10 eggsegg — eggsother
  1. Beat the yolks with the sugar until dissolved.
  2. Pour in the brandy and Jamaica rum, then the milk while stirring continually with a ladle to prevent curdling.
  3. Beat the whites and put them on top of the mixture, then serve.

Julian's Recipes by Julian Anderson (1919, p.16)

2 quartsbrandy — good brandybase
3 pintsJamaica rum base
2.5 poundspowdered sugar — fine pulverized sugarbase
2 gallonsmilk — good rich milkdilution
20 whole eggsegg — fresh eggsother
nutmeg — Grate on top.other
  1. Beat the yolks thin, dissolve them into the sugar, add the brandy and Jamaica rum, then pour in the milk while stirring continually.
  2. Beat the whites to a stiff froth, place on top of the mixture, ladle into glasses, add some of the froth, grate nutmeg on top, and serve.

Garnish: Egg-white froth and grated nutmeg

See also: Tom and Jerry, Egg Sour

For parties.