Source:

Martha Purdy

Serves/Makes:1 gallon approx.

Ingredients

• 12 eggs, separated
• 1 lb (.5 kg). sugar
• 2 cups (475 ml) bourbon or more
• 1 cup (225 ml) Jamaican rum
• 2-1/2 quarts (2375 ml) half-and-half
• 2 cups (475 ml) whipping cream
• grated nutmeg, as needed

Preparation

• At least 24 hours before serving use mixer to blend egg yolks, sugar, bourbon, and rum.
• Add half-and-half.
• Refrigerate overnight.
• When ready to serve, beat egg whites until stiff.
• In a separate bowl, whip the cream until stiff.
• Fold both gently into the bourbon mixture.
• Pour into a punch bowl and sprinkle with nutmeg.
• Yields about a gallon.

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