Ingredients

• 1 cup bourbon, preferably Old Grand-Dad
• 1 cup Cognac, preferably Pierre Ferrand 1840
• 1 cup aged rum, preferably Myers's
• 1 quart whole milk
• 1 quart heavy cream
• 1 dozen eggs, separated
• 1 pound sugar
• 1/2 teaspoon salt
• 3/4 teaspoon nutmeg, freshly grated
• Garnish: nutmeg, freshly grated

Instructions

• Separate eggs
• Whisk yolks and sugar together until they firm up and turn pale yellow
  • 12 egg yolks
  • 1 pound sugar
• Slowly add spirits, milk, and cream while whisking
  • 1 cup bourbon
  • 1 cup cognac
  • 1 cup rum
  • 1 quart whole milk
  • 1 quart heavy cream
• Beat egg whites and salt to stiff peaks
  • 12 egg whites
  • 1/2 teaspoon salt
• Whisk egg whites into the mixture
• Add nutmeg
  • 3/4 teaspoon nutmeg, freshly grated
• Bottle and refrigerate overnight, the longer the better
• Serve in a chilled Nick and Nora glass, topped with freshly grated nutmeg

Author

This recipe by Max Overstrom-Coleman was found on Punch.