This was my Uncle Angelo Gencarelli's eggnog recipe, which he submitted to the Four Roses whiskey people in a contest—and which won. Uncle Angelo always had two bowls of eggnog at Christmas, one for the kids and one for the grown-ups. What made the recipe special was its lightness: twice as much milk as cream, and the white of the egg whipped stiff and folded into the mix, so it was almost like clouds on top of the eggnog.

　　Eggs are safe for beverage use if they are handled properly: Mix the egg with the spirit before adding the other ingredients, and if you handle the eggshells, wash your hands before handling the other ingredients.

Ingredients

　　3/4 cup sugar

　　1 quart milk

　　1 pint cream

　　6 ounces bourbon

　　6 ounces spiced rum

　　1 whole nutmeg, for grating

　　Beat the egg yolks well until they turn light in color, adding 1/2 cup of the sugar as you beat. Add the milk, cream, and liquor. Then beat the egg whites with the remaining sugar until they peak. Fold the whites into the mixture. Grate the fresh nutmeg over the drink.

　　Reprinted with permission from The Craft of the Cocktail: Everything You Need to Know to Be a Master Bartender, with 500 Recipes by Dale DeGroff, © 2011 Clarkson Potter. Buy the full book on Amazon or Bookshop.