6 eggs, separated
1 c. sugar
1 1/2 c. bourbon
1/4 c. rum
1 pt. whipping cream

Beat egg yolks until light and add 2/3 of the sugar. Beat until lemon colored. Slowly add the bourbon and rum, beating all the time. Beat egg whites until stiff and add the rest of the sugar. Slowly pour liquor-egg mixture into whites folding gently. Whip the cream and fold in the eggnog mixture. Makes 16 punch cups.