|1||pt||Four Roses Bourbon|
|1||fl oz||Jamaican Rum|
Beat the yolks and whites of 6 eggs separately.
Add ½ cup of sugar to the yolks while beating.
Add ¼ cup of sugar to whites after beating until very stiff.
Next, mix egg whites with yolks, and stir in 1 pint of cream and 1 pint of milk.
Add a pint of Bourbon and 1 oz of Rum, and stir thoroughly.
This recipe yields 5 pints of the grandest Eggnog ever ladled into a cup.
Serve cold with grated nutmeg. Beat the yolks and whites of 6 eggs separately.