Egg Milk Punch
Source: Bartender's Manual or How To Mix Drinks of the Present Style page: 65
Ingredient: eggWhat it is: Additive
Bird eggs are a common food and one of the most versatile ingredients used in cooking and have long been used in drinks. Usually used to add consistency and foam, egg whites and yolks are usually separated with "silver" indicating the white and "golden" the yolk. Modern chicken eggs are much larger, so use the smallest ones available.
3/4 table-spoon sugar
Ingredient: sugarWhat it is: Additive
Many 19th century recipes specifically called for white sugar, which is more refined and preferred over browner sugars. But modern white sugar is probably too refined, making raw cane sugar the best, easily available choice.
1/4 large bar glass icefine shaved
Ingredient: iceWhat it is: Additive
The new general availability of ice in the mid 1800s revolutionized bar-tending and drinking. Ice was delivered in blocks that then had to to be broken, crushed, picked and shaved for increasingly popular individual drinks (as opposed to large punches).
1 wine-glass brandy
Ingredient: brandyWhat it is: Brandy
Brandy (from brandywine, derived from Dutch brandewijn—"burnt wine") is a spirit produced by distilling wine, the wine having first been produced by fermenting grapes. Brandy generally contains 35%–60% alcohol by volume and is typically taken as an after-dinner drink. While some brandies are aged in wooden casks, most are colored with caramel coloring to imitate the effect of such aging.
1 pony glass St. Croix rum(Use a large bar glass.)
Ingredient: St. Croix rumAlso Known As: Santa Cruz rum, Virgin Island rum What it is: Rum
Rum produced in Saint Croix in the U.S. Virgin Islands. Typically light rums with a sharp flavor.
Fill up the balance with good milk, shake the ingredients together until they become a stiff cream; strain into a large bar glass; grate a little nutmeg on top, and serve.