6 eggs, separated
1 c. sugar
1 1/2 c. bourbon
1/4 c. rum, dark and heavy
1 qt. whipping cream
Powdered nutmeg

Beat egg yolks until light and add 2/3 of the cup of sugar. Beat until lemon colored. Slowly add the bourbon and rum, beating all the time.

Beat egg white stiff and add rest of sugar. Slowly pour liquor egg mixture into whites, folding gently. Whip the cream and fold in eggnog mixture. Top with nutmeg. Makes 16 punch cups.