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Eggnog
November 2003
Some people believe that this name is of
English derivation and that "nog" comes from the word noggin,
a small drinking vessel with an upright handle. On the other hand, there
are those who believe that the name is the result of joining the sounds
of egg and grog. From whatever source, the drink itself is American dating
back to about 1775. In the early days, eggnog was associated with traveling
and social functions. Today it is principally associated with Easter,
Thanksgiving, Christmas and New Years.
Traditionally, the liquors used in eggnog have been rum and brandy. However, whiskey, sherry, ale and cider may be used. Some of the early recipes called for milking the cow into the liquor but today, fortunately, this is unnecessary.
A smaller or greater quantity of liquor than that called for in the following recipes may be used, depending on one's preference. Best results are obtained when all ingredients have been prechilled. Stir well, sprinkle nutmeg on top and serve in 4 ounce punch cups or glasses. From the book: Old Mr. Boston's DeLuxe Official Bartender's Guide, compiled and edited by Leo Cotton (Mr. Boston Distiller, Inc., 1965)
