Sherry Egg Nogg — The Cocktail Ontologist

Variants (9)

Barkeepers' Ready Reference by A. V. Bevill (1871, p.32)

1 tablespoon	sugar	base
	milk — Fill up with milk and ice, or with hot water and milk.	dilution
3 glass	sherry — sherry wine	modifier
1 whole	egg	other
	nutmeg — Grated on top.	other

Combine the sugar, egg, and sherry in a glass.
Fill with milk and ice, or with hot water and milk.
Shake well and grate nutmeg on top.

Garnish: Nutmeg

Ice: Ice

American and Other Drinks by Leo Engel (1878, p.33)

1 tablespoon	sugar — white sugar	base
fill	milk	dilution
a little	water — to dissolve the sugar	dilution
2 wine glass	sherry	modifier
1 whole	egg — yolk broken into the glass	other
grated top	nutmeg	other

Dissolve the sugar with a little water, break the yolk into the glass, add broken ice, fill with milk, shake until thoroughly mixed, and grate nutmeg on top.

Garnish: Grated nutmeg

Ice: Quarter tumbler of broken ice

Methode pour composer soi-meme Les boissons americaines by Emile Lefeuvre (1889, p.30) — Emile Lefeuvre 1889

1 egg	whole egg — oeuf entier	base
10 centilitre	milk — lait	dilution
2 Madeira glass	sherry	modifier
1 tablespoon	powdered sugar — sucre en poudre	sweetener

Prepare as the Egg Nogg, using sherry and milk.

Garnish: Grated nutmeg

Ice: Crushed ice

The Complete Buffet Manual or How to Mix Fancy Drinks by J. E. Sheridan (1901, p.38) — No. 1

1 pony glass	brandy	base
1 tablespoonful	sugar	base
1 wine glass	sherry	modifier
1 egg	egg — fresh egg	other
	ice — shaved ice	other

Fill up with shaved ice and shake well.
Strain into a fancy bar glass, grate nutmeg on top, and serve.

Garnish: Grated nutmeg.

Ice: Shaved ice

This is a useful checkpoint for fortified-wine nogg service remaining fully alive in a later manual.

The spirit-and-sherry combination makes this structurally richer than the plain milk nogg line.

The Complete Buffet Manual or How to Mix Fancy Drinks by J. E. Sheridan (1901, p.38) — No. 2

2 teaspoonfuls	sugar	base
	milk — Used to fill.	dilution
2 wine glasses	sherry	modifier
1 egg	egg — fresh egg	other
0.5 glass	ice — shaved ice	other

Fill with milk and shake thoroughly.
Serve with nutmeg on top.

Garnish: Grated nutmeg.

Ice: Shaved ice

This variant is useful because it shows the sherry nogg line branching into a fuller dairy service.

The milk extension moves this closer to the restorative dairy branch than No. 1.

Bartenders' Guide: How to Mix Drinks by Wehman Bros. (1912, p.29)

1 pony glass	brandy — Brandy	base
1 whole	egg — Egg	base
	milk — Milk	dilution
1 wine-glass	sherry — Sherry wine	modifier
4 lump	ice — Ice	other
	nutmeg — Nutmeg	other
1 tablespoon	sugar — Sugar	sweetener

Shake the egg, sugar, brandy, sherry, ice, and milk well, grate nutmeg on top, and serve.

Ice: Ice

Bartenders' Manual by Bartenders Association of America (1913, p.41) — No. 1

1 pony	brandy — Brandy	base
0.5 tablespoon	sugar — Sugar	base
1 wineglass	sherry — Sherry	modifier
1 whole	egg — Egg	other
	ice — Fine ice	other

Shake well, strain into a fancy bar glass, and serve with nutmeg on top.

Garnish: Nutmeg

Ice: Fine ice

Bartenders' Manual by Bartenders Association of America (1913, p.41) — No. 2

1 tablespoon	sugar — Sugar	base
	milk — Milk	dilution
2 wineglass	sherry — Sherry	modifier
1 whole	egg — Egg	other
0.25 glass	ice — Fine ice	other

Shake thoroughly and serve with nutmeg on top.

Garnish: Nutmeg

Ice: Fine ice

Home Brewed Wines and Beers and Bartenders' Guide by Johnson Smith & Company (1918) — 1918 Home Brewed, How to Mix Drinks opening section

2 teaspoonful	sugar	base
fill	milk	dilution
2 wine-glass	sherry	modifier
1 whole	egg	other
grated	nutmeg	other
0.5 glass	shaved ice	other

Shake thoroughly with milk and shaved ice and serve with nutmeg on top.

Garnish: Grated nutmeg

Ice: Shaved ice

See also: Sherry Egg Nogg, Egg Nogg

The text allows either milk and ice or hot water and milk.