Modern American Drinks by George J. Kappeler (1895, p.57) — George J. Kappeler 1895
| 0.5 jigger | brandy — brandy | base |
| milk — milk | base | |
| 0.5 jigger | St. Croix rum | base |
| 1 whole | egg — egg | other |
| nutmeg — nutmeg | other | |
| 1 tablespoon | sugar — fine sugar | sweetener |
- Put the egg, sugar, brandy, and St. Croix rum into a mixing-glass one-fourth full of fine ice.
- Fill with milk, shake well, strain into a long thin glass, and grate nutmeg on top.
Garnish: Grated nutmeg
- Nose
- Milk, nutmeg, and rum-brandy warmth make for a classic festive nogg aroma.
- Palate
- This version sits nearer the canonical centre of the nogg family: rich enough for winter conviviality, but cleaner and plainer than the more ornate regional variants.
- Finish
- The finish is creamy, sweet, and warmly spiced.
- Summary
- A central late-century egg-nogg template.