18 eggs, separated
1 c. powdered sugar
4 c. bourbon
1 tsp. vanilla
1 c. cognac
4 c. light cream
6 c. heavy cream
Grated nutmeg

Place egg whites and yolks in separate large bowls. Add sugar to yolks and beat until thick and fluffy. Stir in bourbon, cognac, vanilla and light cream. Chill several hour or until very cold. Beat egg whites until stiff peaks. Beat heavy cream until stiff and fold into egg whites. Fold into egg yolk mixture. Pour into punch bowl, sprinkle with nutmeg.