|Superfine sugar||1 Cup (16 tbs)|
|Bourbon||2 Cup (32 tbs)|
|Cognac||1⁄2 Cup (8 tbs)|
|Light cream||2 Cup (32 tbs)|
|Heavy cream||3 Cup (48 tbs)|
|Nutmeg||1 Teaspoon, ground|
1. Separate eggs, placing yolks in a large bowl and whites in a second large bowl.
2. Add sugar to egg yolks; beat until fluffy-thick. Stir in bourbon, Cognac and light cream. Chill in refrigerator several hours, or until very cold.
3. Beat egg whites until they stand in firm peaks. Beat heavy cream until stiff in a large bowl. Fold beaten egg whites, then whipped cream, into egg-yolk mixture; pour into a large punch bowl. Sprinkle with nutmeg.