Egg-Nogg Frappé
Classic · Rum · Rocks glass
From Modern American Drinks by George J. Kappeler (1900). Original recipe: "Beat two eggs until light and creamy, add two tablespoonfuls fine sugar, beat again, then add half a jigger St. Croix rum and half a jigger brandy, one pint cream or rich milk; mix well and freeze."
| Glass | Rocks glass |
| Garnish | None |
| ABV | 16.7% |
| Category | prohibition |
| Flavor | classic, pre-prohibition, kappeler-1900 |
Ingredients
- St1 oz
- Brandy1 oz
Method
- Add st and brandy to mixing glass with ice
- Stir until well chilled
- Strain into chilled rocks glass