Recipe information
Yield
<p>Makes about 30 servings. If there is a problem with eggs in your region, do not prepare this recipe. </p>
Ingredients
1 bottle bourbon
1 pound superfine sugar
12 eggs, separated
2 quarts heavy cream
Nutmeg
Preparation
Pour the bourbon into a bowl and stir in the sugar. Set aside for 2 hours. Beat the egg yolks until light and slowly beat in the bourbon. Set aside for another 2 hours. When ready to serve beat the cream until stiff; beat the egg whites until they stand in peaks. Pour the bourbon mixture into a punch bowl and fold in the cream then the egg whites. Grate a little nutmeg on top. Serve in 4-ounce punch glasses.
