Tract · Cocktails

Flip · Stirred · Historical · complexity 4/5

Baltimore Egg-nogg

Baltimore Egg-nogg folds yolks, frothy whites, cream, milk, and either brandy or rum with Marsala or brown sherry.

egg · cream · milk · sherry · restorative · dessert · american

Served in Glass.

Family

Variants (3)

Cooling Cups and Dainty Drinks by William Terrington (1869, p.194) — Terrington 1869

0.5 gillbrandy or rum base
3 wholeegg yolk — egg yolksbase
1 pintmilk dilution
1 glassMarsala or brown sherry modifier
1 gillcream other
3 wholeegg white — egg whitesother
0.25 wholenutmeg — Grated.other
2 ozsugar — pounded sugarsweetener
  1. Beat the yolks with the grated nutmeg and sugar to the consistency of cream.
  2. Pour in the spirit and Marsala or brown sherry quietly while mixing.
  3. Fold in the beaten whites, then add the cream and milk and mix until well incorporated.

Garnish: Grated nutmeg.

The Baltimore attribution gives this a useful regional American marker inside an English book.

Unlike the hot noggs around it, this one is closer to a rich cold nutritional posset.

Modern American Drinks by George J. Kappeler (1895, p.56) — George J. Kappeler 1895

0.5 ponybrandy — old brandybase
0.5 ponyJamaica rum base
milk — milkbase
1 ponyMadeira — Madeira winemodifier
cinnamon — cinnamonother
1 wholeegg yolk — egg yolkother
nutmeg — nutmegother
0.5 tablespoonsugar — powdered sugarsweetener
  1. Beat the egg yolk, powdered sugar, a little grated nutmeg, and cinnamon until thoroughly mixed.
  2. Add a few lumps of ice, the Madeira, brandy, and Jamaica rum, then fill the glass with milk.
  3. Shake well, strain into a long thin punch-glass, and grate a little nutmeg on top.

Garnish: Grated nutmeg

Nose
Nutmeg, milk, and fortified wine create a rich festive nogg aroma.
Palate
The combination of Madeira, brandy, and Jamaica rum makes this a deep, wintery, richly layered egg-nogg compared with simpler milk-based versions.
Finish
The finish is creamy, spiced, and warming.
Summary
A full-bodied festive egg-nogg preserving the richer end of the family.

El Bar Americano en España by Pedro Chicote (1927, p.101)

1 copitacoñac — 1 copita de coñacbase
2 tablespoonice — 2 cucharadas de hielobase
1 copitaron — 1 copita de ronbase
canela — Dust lightly at service.other
1 large glassleche — 1 copa grande de lecheother
1 tablespoonvino de Madera — 1 cucharada de vino de Maderaother
1 wholeyema de huevo fresco — 1 yema de huevo frescoother
2 tablespoonazúcar en polvo — 2 cucharadas de azúcar en polvosweetener
  1. Shake very well and serve with a light dusting of cinnamon.

Garnish: A little cinnamon

Ice: Ice

See also: Boston Egg-Nogg, Plain Egg-Nogg, Sherry Egg-Nogg

Terrington remarks that it is not a warm drink and suits debilitated persons as a nourishing beverage.