|Sugar||1⁄2 Cup (8 tbs)|
|Rye/Bourbon whiskey||1 Cup (16 tbs)|
|Rum||1⁄2 Cup (8 tbs)|
|Heavy cream||4 Cup (64 tbs)|
Beat egg yolks until thick and lemon-colored.
Gradually beat in sugar, whiskey, and rum.
Beat egg whites until stiff but not dry and fold egg whites into whiskey mixture.
Beat heavy cream until it holds soft peaks, and fold cream into whiskey mixture.
Blend well and chill until ready to serve.