Modern American Drinks by George J. Kappeler (1895, p.56) — George J. Kappeler 1895
| 0.33 jigger | brandy — brandy | base |
| 0.33 jigger | Jamaica rum | base |
| milk — milk | base | |
| 0.33 jigger | Madeira — Madeira wine | modifier |
| 1 whole | egg — egg | other |
| nutmeg — nutmeg | other | |
| 1 tablespoon | sugar — fine sugar | sweetener |
- Put the sugar, egg, brandy, Jamaica rum, and Madeira in a mixing-glass one-fourth full of fine ice.
- Fill with milk, shake well, and strain into a long thin punch-glass.
- Grate a little nutmeg on top.
Garnish: Grated nutmeg
- Nose
- Milk, nutmeg, and spirit warmth create a softer but still festive nogg aroma.
- Palate
- The equal split of brandy, rum, and Madeira gives the drink structure without the heavier yolk-and-spice density of the Baltimore version.
- Finish
- The finish is creamy, warming, and gently spiced.
- Summary
- A balanced milk-and-spirit egg-nogg from the mature working-bar tradition.