6 eggs
1/4 c. Jamaican rum
1 pt. whiskey or cognac brandy
Nutmeg
1 pt. chilled cream
3/4 c. sugar
Half and half milk

Beat egg whites until stiff, but not dry. Gradually add sugar, beating continuously. In a separate bowl, beat egg yolks until thick and lemon colored. Add whiskey and rum very slowly. Fold in beaten egg whites with sugar added. Whip the chilled cream and fold very gently into the mixture. Small amounts of half and half milk may be added if the mixture is too thick for personal preference. Sprinkle nutmeg on top before serving. Chill and enjoy.