6    EGGS
1/2 c  SUGAR
3/4 c  RYE WHISKY
1/3 c  JAMAICA RUM
1 c  WHIPPING CREAM
NUTMEG

Beat the egg yolks until lemon color, then add liquors a Tbls at a
time beating constantly. Beat the egg whites until stiff, but not dry
and add all but one Tbls sugar. Combine two mixtures. Add the
remaiing sugar to the whipped cream and fold it into the eggnog,
reserving two Tals of cream. Serve in punch glasses top with
remaining cream and dust with nutmeg.