Sherry Eggnog (punch)

Punch Ingredients:
1 fifth Sherry
8 Eggs
1 pint Heavy Cream
1 quart Milk
1/2 pound Sugar

Instructions:
Beat yolks and whites of eggs seperately.
Add sugar to egg whites and beat until stiff.
Combine yolks and whites and mix thoroughly.
Add Sherry.
Beat mixture.
Add cream and milk.
Mix.
Chill well.
Serve with a light sprinkling of nutmeg

Port Eggnog

Cocktail Ingredients:
1 fifth Port
8 Eggs
1 pint Heavy Cream
1 quart Milk
1/2 pound Sugar

Instructions:
Beat yolks and whites of eggs separately.
Add sugar to egg whites and beat until stiff.
Combine yolks and whites and mix thoroughly.
Add Port.
Beat mixture.
Add cream and milk.
Mix.
Chill well.
Serve with a light sprinkling of nutmeg.

Polar

Cocktail Ingredients:
1 oz. Gin
1 oz. Maraschino
Juice of 1/2 Lemon
1 Egg White
Whipped Cream

Instructions:
Stir with cracked ice.
Strain into cocktail glass.
Add whipped cream to top.

Poinsettia

Cocktail Ingredients:
4 oz. Champagne
2 oz. Cranberry Juice

Instructions:
Pour Champagne into glass and add cranberry juice.

North Pole Cocktail

Cocktail Ingredients:
1 oz. Gin
1/2 oz. Lemon Juice
1/2 oz. Maraschino
1 Egg White

Instructions:
Shake well with cracked ice.
Strain into chilled cocktail glass.

Morning Eggnog

Eggnog Ingredients:
20 oz. Apricot Brandy
6 oz. Triple Sec
8 Eggs
1 pint Heavy Cream
1 quart Milk
1/2 pound Sugar

Instructions:
Beat yolks and whites of eggs seperately.
Add sugar to egg whites and beat until stiff.
Combine yolks and whites and mix thoroughly.
Add Apricot Brandy and Triple Sec.
Beat mixture.
Add cream and milk.
Mix.
Chill well.
Serve with a light sprinkle of sugar

Kentucky Toddy (hot)

Cocktail Ingredients:
1 1/2 oz. Burbon
1 sliced Lemon
1 lump Sugar
4 oz.
Boiling Water

Instructions:
Combine and stir well.
Sprinkle with ground nutmeg, add cloves and cinnamon stick.

Imperial Eggnog

Cocktail Ingredients:
1 fifth Brandy
3 oz. Apricot Brandy
8 Eggs
1 pint Heavy Cream
1 quart Milk
1/2 pound Sugar

Instructions:
Beat yolks and whites of eggs separately.
Add sugar to egg whites and beat until stiff.
Combine yolks and whites and mix thoroughly.
Add Brandy and Apricot Brandy.
Beat mixture.
Add cream and milk.
Mix.
Chill well.

Hot Toddy

Cocktail Ingredients:
1 oz. Bourbon
4 oz. Boiling Water
1 tsp. Sugar
3 Cloves
Cinnamon Stick
1 Lemon Slice

Instructions:
Place sugar, cinnamon, lemon slice into coffee cup.
Add 1 oz. boiling water and stir.
Let stand for a couple of minutes.
Add bourbon and rest of boiling water.
Stir well and sprinkle nutmeg on top.

Hot Buttered Wine

Cocktail Ingredients:
1/2 cup Muscatel
1/4 cup Water
1 tsp Butter
2 tsp Maple Syrup

Instructions:
In a sauce pan, heat wine and water to simmering. Do not bring to a boil. Preheat a mug with boiling water. Pour heated wine mixture into glass. Add butter and maple syrup. Stir and sprinkle with nutmeg. Serve immediately.