82. Hot Egg Nogg

82. Hot Egg Nogg - Hero

Round two! Second verse, same as the first. But hot.

Merry Christmas! (I’m not around to look at the news today.)

82. Hot Egg Nogg - Ingredients

82. Hot Egg Nogg

(Use large bar glass.)

  • This drink is very popular in California, and is made in precisely the same manner as the cold egg nogg above [er, below, here], except that you must use boiling water instead of ice.
  • 1 table-spoonful of fine sugar, dissolved with
  • 1 table-spoonful cold water, 1 egg.
  • 2 oz. of Cognac brandy.
  • 1 oz. of Santa Cruz rum.
  • ⅓ tumblerful of milk.
  • Fill the tumbler ¼ full with shaved ice, shake the ingredients until they are thoroughly mixed together [emphasis his], and grate a little nutmeg on top. Every well ordered bar has a tin egg-nogg “shaker,” which is a great aid in mixing this beverage.

Tasting Notes

BN: This ratio worked much better. A lot more flavor, but make sure to heat the milk before mixing, because it ended up being more of a Lukewarm Egg Nogg. It’s thicker, though, and scratches all the right egg nog itches. Not sure why the hot version would be more popular in California — you’d think the colder one would be, due to the weather, but maybe he’s talking about, I don’t know, the mountains or something.

PiC: It tastes like booze! But not too much. Merry Christmas everyone!

82. Hot Egg Nogg - Last Look

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