12 egg yolks
1/2 c. superfine sugar
1 fifth (about 26 oz.) blended whiskey or bourbon
1 1/2 c. dark Jamaica rum
2 c. milk
1 qt. heavy cream, chilled
12 egg whites
1 tbsp. grated nutmeg

In a large bowl, beat the egg yolks and sugar together until the mixture makes a slowly dissolving ribbon when the beater is lifted from the bowl. Then beat in the whiskey, rum, and milk. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or, even better, overnight.

Just before serving, whip the cream in a large chilled bowl until it is stiff. Beat the egg whites in a separate large bowl until it is stiff. Beat the egg whites in a separate large bowl with a clean beater. When they form firm peaks, fold the whipped cream gently but thoroughly into the whites.

Pour the egg yolks mixture into a large chilled punch bowl, add the egg white mixture, and fold together until no trace of white remains. Sprinkle with nutmeg and serve at once from chilled punch cups.