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Ingredients:
- 12 separated Egg
- 1 cup granulated Sugar
- 1 cup Bourbon
- 1 cup Cognac
- 1/2 tsp Salt
- 3 pint Heavy cream
- Grated Nutmeg
How To Make It:
Beat yolks until light in color. Slowly add bourbon, cognac, while beating at slow speed. Chill 3 hrs. Add salt to whites, beat to peaks. Whip s cream until stiff. Fold whipped cream into yolk mixture, then fold in the beaten egg whites. Chill one hour. Serve in a punch bowl.
Glass: Punch bowl
Popularity: 10% [?]
December 21st, 2007 at 8:44 pm
Just a quick tip if you aren’t going to cook it, you probably want to use pasteurized eggs so you don’t have to worry about any nasty bugs even though the chances are actually low you’ll get sick every precaution helps!