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Best when mellowed for days before serving

Serves 12
6 large eggs (pasteurized eggs be substituted for raw)
1/2 cup sugar
1/4 teaspoon salt
2 cups heavy cream, whipped
2 cups bourbon
1/2 cup dark rum
grated nutmeg for garnish

In a large bowl, beat eggs with electric mixer until foamy. Add sugar and salt, and continue to beat until thickened. Fold in the whipped cream. Add bourbon and rum. Chill until ready to use. Ladle from bowl into glass cups, and serve sprinkled with grated nutmeg.