Of the four egg nog variations in the 1930 Savoy Cocktail Book, the one that tickled our fancy was appropriately titled the “Breakfast.” Why, don’t mind if we do.

The Egg Nogg is essentially an American Beverage, although it has been appreciated throughout the world for many years. Its introduction throughout Christmas time in the Southern States of America is traditional. In Scotland it is known as “Auld Man’s Milk.”

BREAKFAST EGG NOGG.
1 Fresh Egg.
1/2 Curaçao.
3/4 Brandy.
1/4 Pint Fresh Milk.
Shake well and strain into long tumbler. Grate nutmeg on top.

 From The Savoy Cocktail Book, page 188 by Henry Craddock (1930). Original art work by Robyn.