Ingredients

　　1 bottle bourbon

　　1 pound superfine sugar

　　12 eggs, separated

　　2 quarts heavy cream

　　Nutmeg

　　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.