15 eggs, separated
2 c. sugar
10 oz. rum
6 oz. brandy
2 c. blended whiskey
1 1/2 qt. whipping cream
1 qt. half and half
2 tsp. vanilla

Beat egg yolks and add the sugar. When blended, add the alcohol and set aside. Beat the whipping cream until thick and mix with the half and half. Fold this into the alcohol mixture and add the vanilla. Beat the egg whites until they peak and fold both ingredients together. Chill for 24 hours in covered container. Stir before serving.

Makes 175 ounces or about 35 servings.