Ingredients
- 1 bottle bourbon
- 1 pound superfine sugar
- 12 eggs, separated
- 2 quarts heavy cream
- Nutmeg
Directions
- 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.
