Baltimore Eggnog

This easy and delicious eggnog, which is basically a flip with milk, requires no cooking and shows up in almost every cocktail book of the mid-1800s in one form or another by the same name. Some recipes require only shaking, but this version from Jerry Thomas’s The Bar-Tender’s Guide calls for separating the egg, beating the white, and then mixing the white into the beaten egg yolk–spirit mixture for