Egg Nogg

Barkeepers' Ready Reference by A. V. Bevill (1871, p.28)

1. Combine the sugar, water, egg, brandy, rum, and milk in a large glass.
2. Fill with water and ice and shake well.
3. Grate nutmeg on top.

Garnish: Nutmeg

Ice: Ice

American and Other Drinks by Leo Engel (1878, p.32)

1. Dissolve the sugar in the water, add the egg and spirits, fill with milk over shaved ice, shake until thoroughly mixed, and grate nutmeg on top.

Garnish: Grated nutmeg

Ice: Quarter tumbler of shaved ice

How to Mix Drinks: Bar Keepers' Handbook by Winter (1884, p.15) — Bar Keepers' Handbook 1884

1. Add egg, sugar, shaved ice, rum, brandy, and milk; shake well, strain into a large bar glass, grate nutmeg on top, and serve.

Garnish: Grated nutmeg

Ice: Shaved ice

The Police Gazette Bartenders Guide by Richard K. Fox (1888, p.23) — 1888 Standard

1. Shake the sugar, egg, brandy, rum, shaved ice, and rich milk until thoroughly mixed.
2. Pour the mixture into a goblet excluding the ice, grate a little nutmeg on top, and serve.

Garnish: Nutmeg

Ice: A little shaved ice

Summary

A full milk-and-egg holiday service preserving the classic two-spirit American egg nogg form.

This is a useful control version because the source treats egg nogg as a highly practical, standardized bar category with its own dedicated shaker.

Excluding the ice after the shake is a meaningful texture step and not just bar housekeeping.

Compared with Coffee Cocktail, this is broader, milkier, and more openly restorative.

The Police Gazette Bartenders Guide by Richard K. Fox (1888, p.24) — 1888 Baltimore

1. Beat the yolk, sugar, a little nutmeg, and ground cinnamon to a cream.
2. Add the brandy, ice, Jamaica rum, Madeira, and milk, shake thoroughly, strain, grate a little nutmeg on top, and serve.

Garnish: Nutmeg

Ice: 3 or 4 lumps

Summary

A rich yolk-only nogg that keeps Madeira and spice complexity alive in the family.

Baltimore Egg Nogg matters because it preserves a more elaborate urban style inside what later memory often treats as one generic holiday drink.

The yolk-only beaten cream is a real structural difference, not a minor tweak.

Compared with the standard Egg Nogg, this is more wine-shaped, more spiced, and more confectionary in body.

The Police Gazette Bartenders Guide by Richard K. Fox (1888, p.24) — 1888 Imperial

1. Shake the sugar, egg, fine ice, brandy, rum, and rich milk thoroughly.
2. Do not strain, grate a little nutmeg on top if desired, and serve.
3. For a hot version, use hot milk and omit the ice.

Garnish: Nutmeg

Ice: One-third glass of fine ice

Summary

A robust two-spirit nogg with an explicit hot-service option, preserving the family's temperature flexibility.

Imperial Egg Nogg is useful because it keeps hot and cold nogg service tied to the same named form rather than split into separate categories.

The source's instruction not to strain is an important texture distinction from the standard nogg.

Compared with the standard Egg Nogg, this is richer in spirit and more explicit about hot-service adaptability.

The Police Gazette Bartenders Guide by Richard K. Fox (1888, p.24) — 1888 Sherry No. 1

1. Shake the egg, sugar, brandy, sherry, and fine ice well.
2. Strain into a fancy bar glass, finish with nutmeg on top, and serve.

Garnish: Nutmeg

Ice: Fine ice

Summary

A fortified-wine nogg branch that keeps sherry fully active inside the restorative egg-and-milk world.

This matters because it preserves a sherry-led nogg line that later summaries of the category usually ignore.

The strain into a fancier receiving glass distinguishes this from some rougher milk-bar preparations.

Compared with the standard Egg Nogg, this leans more toward fortified wine and less toward rum-brandy balance.

The Police Gazette Bartenders Guide by Richard K. Fox (1888, p.25) — 1888 Sherry No. 2

1. Shake the sugar, egg, sherry, fine ice, and milk thoroughly.
2. Finish with nutmeg on top and serve.

Garnish: Nutmeg

Ice: Half-glass fine ice

Summary

A simpler, fuller sherry nogg showing the family's flexibility around spirit versus wine emphasis.

This is useful because it gives us two clearly different sherry-nogg structures under one heading, which is exactly the sort of variant depth the ontology benefits from.

The doubled sherry load is the defining difference here and should stay explicit.

Compared with Sherry No. 1, this drops the brandy and becomes a more purely fortified-wine milk drink.

Bartender's Manual by Theodore Proulx (1888, p.15) — Theodore Proulx 1888 Baltimore

1. Add the rum, whiskey, sherry, sugar, ice, egg, and milk to a lemonade glass.
2. Shake well and strain into a large thin glass.
3. Finish with nutmeg if desired.

Garnish: Optional nutmeg

Ice: Lumps of ice

Summary

A mixed-spirit regional nogg with more fortified-wine depth than the plain house form.

Baltimore Egg Nogg matters because it shows the category branching regionally and compositionally rather than remaining a single standard egg-and-milk template.

The drink remains a true shaken bar nogg rather than a bowl or hot-batter form.

Compared with Proulx's standard Egg Nogg, the Baltimore form is more layered and more explicitly wine-shaped.

Bartender's Manual by Theodore Proulx (1888, p.21) — Theodore Proulx 1888 Standard

1. Break the egg into a soda glass and add the ice, sugar, whiskey, rum, and milk.
2. Shake well and strain into a dry glass in winter or a cooled glass in summer.

Ice: Lumps of ice

Summary

A straightforward house nogg showing the classic bar-glass egg-milk grammar in 1888.

The seasonal serving instruction is historically useful because it shows temperature and receiving-glass choice as part of everyday bar judgment, not just formal recipe text.

Proulx's emphasis on lump ice rather than fine bar ice is part of the service logic, helping preserve body during the shake.

Compared with the Baltimore form, this is simpler, drier in structure, and more clearly a general house standard.

Methode pour composer soi-meme Les boissons americaines by Emile Lefeuvre (1889, p.29) — Emile Lefeuvre 1889

1. Break the egg into a large vessel, add sugar, and beat strongly with an egg whisk.
2. Mix in cognac, rum, and milk, finish filling the goblet with crushed ice, grate nutmeg on top, and serve with straws.

Garnish: Grated nutmeg

Ice: Crushed ice

Mixed Drinks by Herbert W. Green (1895, p.27) — Bowl

1. Beat the egg whites stiff and the yolks separately, then stir sugar into the yolks until the mixture thickens to a light batter.
2. Mix in the milk, then add the brandy and rum while stirring; float the whites on top and ornament with colored sugars.

Garnish: Colored sugars over the floated whites.

This is a good communal nogg checkpoint because it preserves bowl-scale dairy-and-spirit service rather than only the single-glass forms.

Separate handling of whites and yolks is central to the texture and final presentation.

Mixed Drinks by Herbert W. Green (1895, p.60) — Large bowl

1. Whip the whites and yolks separately, then stir the sugar into the yolks, followed by the brandy, rum, milk, and nutmeg.
2. Float the whites on top; when serving, cut off a little white for each glass and finish with nutmeg.

Garnish: Nutmeg and floated whipped whites.

This is a valuable bowl-scale nogg checkpoint because Green preserves a heavily structured service ritual at a very practical large quantity.

The separate whites, bowl assembly, and per-glass topping are all part of the identity.

New and Improved Bartenders' Manual by Harry Johnson (1900, p.171) — Harry Johnson 1900

1. Add the fresh egg, sugar, ice, rum, and brandy to a large bar glass or shaker.
2. Fill the glass with rich milk.
3. Shake or stir the ingredients well together and strain into a large bar glass.
4. Grate a little nutmeg on top and serve.

Garnish: Nutmeg

Nose

Nutmeg, milk, and spirit rise in a rich, familiar festive aroma.

Palate

Johnson's egg nogg is more commercial and codified than earlier bowl or batter forms, but it keeps the same soft dairy-spirit richness and flexible rum character.

Finish

The finish is creamy, warm, and gently spiced.

Summary

A standardised bar-manual egg nogg preserving the festive dairy-spirit branch in polished service form.

Johnson's note that the bartender should ask whether the customer prefers St. Croix or Jamaica rum is historically useful because it turns flavour choice into an explicit service question rather than an invisible backend substitution.

Johnson's caution about not overloading the mixing goblet with ice is a good example of the book's practical service intelligence. It is concerned with final volume and presentation, not just flavour.

New and Improved Bartenders' Manual by Harry Johnson (1900, p.188) — Bowl for a New Year's Party

1. Beat the yolks until they are as thin as water and dissolve them into the pulverized sugar by stirring.
2. Add the brandy and Jamaica rum.
3. Stir continually while pouring in the rich milk so that the mixture does not curdle.
4. Beat the egg whites to a stiff froth and place this on top of the bowl.
5. Ladle into bar glasses, place a little froth on each serving, grate nutmeg on top, and serve.

Garnish: Nutmeg and egg froth

Nose

Nutmeg, dairy richness, and mellow spirit rise in the familiar festive register of communal egg nogg.

Palate

This bowl version is broader and more hospitable than the single-serve nogg, with a softer dairy body and a more overt sense of holiday abundance.

Finish

The finish is creamy, spiced, and warmly spirituous.

Summary

A large-format festive egg nogg showing Johnson's party-service version of the dairy-and-spirit holiday tradition.

Johnson presents this as a New Year's caller's drink, which is valuable evidence for the social life of egg nogg beyond the single glass. It shows the family functioning as hospitality ritual as much as bar recipe.

The separated whites are not decorative excess. They are part of the bowl service texture, and Johnson's warning about stirring while adding milk shows the constant risk of curdling in large-format service.

New and Improved Bartenders' Manual by Harry Johnson (1900, p.202) — General Harrison

1. Add the fresh egg, sugar, and lumps of ice to a large bar glass or shaker.
2. Fill the glass with good cider.
3. Shake well and strain into a large bar glass.
4. Grate nutmeg on top and serve.

Garnish: Nutmeg

Ice: Broken ice

Nose

Apple and nutmeg lead, with the egg lending a softer bakery-like richness than standard cider service.

Palate

This variant shifts the nogg family toward cider refreshment and away from heavy spirit richness, while keeping the familiar egg-and-spice texture.

Finish

The finish is light, appley, and gently spiced.

Summary

A cider-led egg nogg showing how the family could move toward lighter and even quasi-temperance service.

Johnson says the drink is popular in the South and not intoxicating, which is historically revealing even if historic cider could still carry alcohol. The note shows the category stretching toward restorative and socially moderate service.

Johnson explicitly insists on very good cider. This is a reminder that ingredient quality matters even more when the structure is simple and spirit is absent or minimal.

New and Improved Bartenders' Manual by Harry Johnson (1900, p.221) — Sherry wine

1. Add the fresh egg, sugar, fine ice, brandy, and sherry wine to a large bar glass or shaker.
2. Shake the ingredients well until thoroughly mixed together.
3. Strain into a fancy wine glass large enough to hold the mixture.
4. Grate nutmeg on top and serve.

Garnish: Nutmeg

Ice: Fine ice

Nose

Nutmeg and sherry create a softer, wine-led aroma than the standard spirit-and-milk nogg line.

Palate

This variant sits between flip and nogg logic, using fortified wine to soften the drink and make it less purely creamy or spirit-heavy than other egg noggs.

Finish

The finish is round, grapey, and gently spiced.

Summary

A sherry-enriched egg nogg that thickens the fortified-wine branch of the family.

This is a useful reminder that egg nogg was not a single fixed formula. Johnson keeps the family open to fortified-wine variation inside the same commercial service frame.

Glass choice matters here. Johnson explicitly wants a fancy wine glass large enough to hold the mixture, which keeps the drink visually closer to elegant wine service than to a plain tumbler.

New and Improved Bartenders' Manual by Harry Johnson (1900, p.251) — Hot

1. Add the fresh egg, powdered sugar, cognac, and Jamaica rum to a large bar glass or goblet.
2. Fill up with boiling hot milk.
3. Stir the drink, not shake it.
4. Grate nutmeg on top and serve.

Garnish: Nutmeg

Nose

Hot milk, nutmeg, and mixed spirits create a rich festive aroma.

Palate

This is a hotter and more overtly restorative branch of egg nogg, closer to winter comfort than to the cooler bowl or glass variants.

Finish

The finish is creamy, warm, and softly spiced.

Summary

A hot egg nogg preserving the winter restorative branch of the festive egg family.

Johnson's explicit insistence that the drink must be stirred rather than shaken is historically useful because it shows the category changing with temperature and service context.

Heat changes the logic completely. Stirring is part of keeping the drink integrated without ruining its hot dairy structure.

The Cocktail Book a Sideboard Manual for Gentlemen (1901, p.49) — Standard

1. Add the sugar, spirit, shaved ice, and egg to a mixing glass.
2. Fill with fresh milk, shake well, strain into a large glass, and grate nutmeg on top.

Garnish: Grated nutmeg.

Ice: Half glass shaved ice

This preserves the compact single-glass egg nogg format beside the larger party bowl form that follows.

The source clearly distinguishes shaken single-service nogg from ladled bowl service.

The Cocktail Book a Sideboard Manual for Gentlemen (1901, p.50) — Bowl for New Year's Party

1. Beat the yolks until thin, add them to the sugar, and dissolve well.
2. Add the brandy, rum, and milk, stirring continually.
3. Beat the whites to a stiff froth, pour over the mixture, ladle into punch glasses, top each helping with froth, and grate nutmeg over.

Garnish: Egg-white froth and grated nutmeg.

This is a valuable explicit social-bowl version of egg nogg in a private-house celebration setting.

The separated-eggs method and ladled froth topping are central service details here.

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

1. Shake the ingredients thoroughly in a milk shaker and strain.
2. Grate a little nutmeg on top and serve.

Garnish: Grated nutmeg.

Ice: Shaved ice

This is a useful checkpoint for the plainer everyday nogg format in contrast with the richer city and imperial versions.

The milk-shaker service keeps this aligned with the bar's practical restorative repertoire.

The Complete Buffet Guide by V. B. Lewis (1903, p.35) — General Harrison

1. Add the cracked ice, fresh egg, and sugar to the shaker.
2. Fill with cider, shake well, strain, and serve with a little nutmeg on top.

Garnish: Nutmeg

Nose

Cider and nutmeg sit above the egg's richer note.

Palate

This is a valuable regional/favourite-service variant that keeps the nogg family connected to orchard and frontier drinking culture.

Finish

The finish is softly spiced and appley.

Summary

A cider-based nogg preserving a specific historical favourite within the wider family.

Lewis notes this was very popular in early days on the Mississippi and was General Harrison's favourite beverage.

The Complete Buffet Guide by V. B. Lewis (1903, p.35) — Imperial

1. Add the sugar, egg, shaved ice, brandy, and Jamaica rum to the shaker.
2. Fill up with rich milk, shake thoroughly in a milk shaker, strain, and grate a little nutmeg on top if desired.

Garnish: Nutmeg

Nose

Milk, rum, and brandy form a richer and grander aroma than the plain nogg forms.

Palate

Lewis's naming is apt: this is a fuller, more decorated nogg that combines multiple spirit traditions in one festive drink.

Finish

The finish is creamy, warm-spiced, and lingering.

Summary

A fuller dual-spirit nogg from the grand festive branch of the family.

The Complete Buffet Guide by V. B. Lewis (1903, p.35) — Hot

1. Prepare the drink the same as Imperial Egg Nogg, omitting ice and using hot milk.

Garnish: Nutmeg

Nose

Warm milk, rum, brandy, and nutmeg move the drink immediately into winter-service territory.

Palate

This is a clear example of a festive cold family crossing directly into the hot-service branch without changing its underlying identity.

Finish

The finish is warm, creamy, and spiced.

Summary

A warm festive nogg from the hot seasonal branch of the egg family.

The Complete Buffet Guide by V. B. Lewis (1903, p.38) — Sherry No. 1

1. Add the sugar, egg, brandy, and sherry to the shaker.
2. Fill up with shaved ice, shake well, strain into a fancy bar glass, add nutmeg on top, and serve.

Garnish: Nutmeg

Nose

Sherry and nutmeg give a nutty, wine-led aroma over the richer egg base.

Palate

This preserves the nogg family’s ability to absorb fortified wine without ceasing to be recognisably festive and creamy.

Finish

The finish is soft, nutty, and lightly spiced.

Summary

A sherry-and-brandy nogg from the fortified festive branch.

The Complete Buffet Guide by V. B. Lewis (1903, p.38) — Sherry No. 2

1. Add the sugar, egg, sherry, and shaved ice to the shaker.
2. Fill with milk, shake thoroughly, add nutmeg on top, and serve.

Garnish: Nutmeg

Nose

Milk and sherry produce a softer, wine-led aroma than the dual-spirit nogg.

Palate

This variant moves even further toward the fortified-wine side of the nogg family while keeping the same festive egg-and-milk frame.

Finish

The finish is creamy, vinous, and lightly sweet.

Summary

A milk-and-sherry nogg from the fortified side of the festive egg family.

Drinks as They Are Mixed by Paul E. Lowe (1904, p.35) — Lowe 1904 Standard

1. Shake the ice, egg, sugar, rum, and brandy, then fill with milk.
2. Strain into a tall thin glass, sprinkle with nutmeg, and serve.

Garnish: Nutmeg

Ice: Fine ice

Nose

Nutmeg, milk, and warm spirits dominate the aroma.

Palate

Lowe's standard nogg is useful because it confirms how stable the bar-service eggnog template had become by 1904 even as other variants multiplied around it.

Finish

The finish is creamy, warming, and softly spiced.

Summary

A standardised bar egg-nogg from the mature festive branch.

Drinks as They Are Mixed by Paul E. Lowe (1904, p.35) — Lowe 1904 Baltimore

1. Beat the egg yolk, sugar, nutmeg, and cinnamon together into a cream.
2. Add the rum, Madeira, brandy, cracked ice, and milk.
3. Shake, strain, sprinkle with nutmeg, and serve.

Garnish: Nutmeg

Ice: Cracked ice

Nose

Nutmeg, cinnamon, Madeira, and dairy create a richer aromatic profile.

Palate

The Baltimore branch matters because it shows how regional egg-nogg identity could survive inside a highly standardised professional bar culture.

Finish

The finish is creamy, vinous, and warmly spiced.

Summary

A richer Madeira-and-yolk regional egg-nogg branch.

Drinks as They Are Mixed by Paul E. Lowe (1904, p.35) — Lowe 1904 Party Bowl

1. Beat the yolks thin and the whites into a stiff froth.
2. Dissolve the sugar into the yolks, pour the mixture into a bowl, and add the brandy and rum.
3. Mix well, then pour in the milk slowly while stirring.
4. Float the egg froth carefully over the top and serve in punch glasses with nutmeg.

Garnish: Nutmeg

Nose

Fresh nutmeg, milk, and mellow spirit rise from the bowl.

Palate

This bowl version matters because it preserves party-service egg-nogg as a genuine communal production technique rather than just a scaled-up glass drink.

Finish

The finish is rich, festive, and creamy.

Summary

A communal bowl-service egg-nogg from the large-format festive branch.

Drinks as They Are Mixed by Paul E. Lowe (1904, p.36) — Lowe 1904 Hot

1. Shake the sugar, egg, brandy, and rum together.
2. Strain into a tall thin glass, fill with hot milk, sprinkle with nutmeg, and serve.

Garnish: Nutmeg

Nose

Hot dairy and nutmeg dominate the aroma.

Palate

The hot version matters because it keeps nogg tied to the broader winter restorative tradition rather than isolating it as a cold festive speciality.

Finish

The finish is warm, creamy, and softly spiced.

Summary

A heated egg-nogg linking festive and restorative service.

Drinks as They Are Mixed by Paul E. Lowe (1904, p.36) — Lowe 1904 Imperial

1. Prepare as for Lowe's Hot Egg Nogg, substituting cold for hot milk and using one-third of a glass of shaved ice.
2. Shake, strain, garnish with nutmeg, and serve.

Garnish: Nutmeg

Ice: Shaved ice

Nose

Cold dairy, spice, and rum rise together.

Palate

The Imperial branch is useful because it shows a named cold variation being framed explicitly as a transformation of the hot formula rather than a separate drink lineage.

Finish

The finish is cool, creamy, and spiced.

Summary

A named cold variant directly derived from the hot egg-nogg formula.

Drinks as They Are Mixed by Paul E. Lowe (1904, p.36) — Lowe 1904 Plain

1. Shake the sugar, shaved ice, egg, and whiskey or Santa Cruz rum.
2. Fill with milk, strain into a tall thin glass, sprinkle with nutmeg, and serve.

Garnish: Nutmeg

Ice: Shaved ice

Nose

Milk and nutmeg sit over a simpler spirit base.

Palate

This plain version matters because it shows how nogg could be stripped down for routine bar service while keeping the essential egg-milk-spice identity.

Finish

The finish is creamy, mild, and spiced.

Summary

A stripped bar-service egg-nogg from the practical everyday branch.

Drinks as They Are Mixed by Paul E. Lowe (1904, p.37) — Lowe 1904 Sherry

1. Shake the sugar, egg, brandy, sherry, and shaved ice.
2. Strain into a fancy bar glass, garnish with nutmeg, and serve.

Garnish: Nutmeg

Ice: Shaved ice

Nose

Sherry, nutmeg, and dairy lift the aroma.

Palate

The sherry branch is useful because it keeps fortified wine active inside the nogg family rather than treating it only as a cocktail or cobbler ingredient.

Finish

The finish is vinous, creamy, and softly spiced.

Summary

A fortified-wine egg-nogg branch from the mature festive family.

Jack's Manual by J. A. Grohusko (1910, p.49) — Plain

1. Shake the sugar, egg, brandy, Jamaica rum, and cracked ice well.
2. Strain, grate nutmeg on top, and serve.

Garnish: Grated nutmeg

Ice: Cracked ice

Bartenders' Guide: How to Mix Drinks by Wehman Bros. (1912, p.28)

1. Shake the egg, sugar, brandy, rum, cracked ice, and milk well together, grate nutmeg on top, and serve.

Ice: Ice

Bartenders' Guide: How to Mix Drinks by Wehman Bros. (1912, p.28) — For a Party (Wehman Bros. 1912)

1. Separate and beat the egg yolks and whites, mix the yolks with the spirits and sugar in a punch bowl, add the milk gradually while stirring, grate nutmeg on the mixture, float the beaten whites on top with colored sugars, chill in ice, and serve.

Ice: Ice

Bartenders' Manual by Bartenders Association of America (1913, p.25) — Plain

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

Garnish: Grated nutmeg

Ice: Fine ice

Cocktail-Ology by Count Benvenito Martini (1916) — Cocktail-Ology, miscellaneous drinks section

1. Fill a large bar glass with finely shaved ice, add beaten egg, sugar, spirits, and milk, shake thoroughly, strain into a thin tall glass, and serve with grated nutmeg.

Garnish: Grated nutmeg

Ice: Finely shaved ice

Cocktail-Ology by Count Benvenito Martini (1916) — Cocktail-Ology, No. 2

1. Shake well, strain into a cocktail glass, and grate nutmeg over before serving.

Garnish: Grated nutmeg

Ice: Ice

Home Brewed Wines and Beers and Bartenders' Guide by Johnson Smith & Company (1918) — 1918 Home Brewed, plain Egg Nogg

1. Shake thoroughly in a milk shaker, strain, grate nutmeg on top, and serve.

Garnish: Grated nutmeg

Ice: Shaved ice

L'Art du Shaker by Dominique Migliorero (1925, p.23)

1. Shake hard, strain into a flip glass, dust with nutmeg, and serve.

Garnish: Nutmeg

Cocktails by Pedro Chicote (1928, p.263) — Arabe

1. Shake very well, add the milk, shake again, pour into a large glass, and top with a little Chantilly cream.

Garnish: Nutmeg and a little Chantilly cream

Ice: Crushed ice

This matters because it preserves a distinctly coffee-liqueur nogg branch in Chicote's Madrid chapter.

The lemon and yolk fractions are OCR-soft, so they are preserved conservatively.

Cocktails by Pedro Chicote (1928, p.264) — Baltimore (cold)

1. Shake very well and serve with a little cinnamon on top.

Garnish: Cinnamon

Ice: 2 tablespoons ice

This matters because it preserves a yolk-only Baltimore nogg branch in Chicote's Spanish interwar bar world.

The cognac measure is OCR-damaged, so it is preserved conservatively as present but uncertain.

Cocktails by Pedro Chicote (1928, p.264) — Breakfast

1. Shake very well and finish with cinnamon when serving.

Garnish: Cinnamon

Ice: 2 tablespoons crushed ice

This matters because it preserves a compact curacao-and-mint breakfast nogg branch in Chicote.

Cocktails by Pedro Chicote (1928, p.264) — Ponche espanol (caliente)

1. Shake very well and serve with a little grated nutmeg.

Garnish: Nutmeg

This matters because it preserves Chicote's explicit Spanish hot nogg form rather than only imported Anglo patterns.

Cocktails by Pedro Chicote (1928, p.265) — Florida

1. Stir or mix in a large glass and add grated nutmeg.

Garnish: Nutmeg

This matters because it preserves another hot milk nogg branch with split spirit service in Chicote.

The source's initial ice line is odd for a hot finish, so it is preserved in notes rather than normalized away.

Cocktails by Pedro Chicote (1928, p.265) — Frances

1. Shake very well and finish by filling with very hot milk in a large glass.

This matters because it preserves a simple hot French-style nogg branch with spirit choice left open.

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

1. Shake and serve in a large glass, fill with hot milk, and finish with cognac.

Garnish: Lemon peel

This matters because it preserves a hot gin nogg branch with an aromatic cognac finish in Chicote.

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

1. Shake, pour into a large glass, fill with cold milk, and finish with a few drops of anisette.

Garnish: Lemon peel

Ice: 2 to 3 pieces ice

This matters because it preserves a cold gin-and-anisette nogg branch in Chicote's late interwar service world.

Café Royal Cocktail Book by W. J. Tarling (1937, p.228)

1. Shake and strain into a long tumbler, then grate a little nutmeg on top.