8 lg Eggs;  separated
3/4 c  Sugar
1 c  Bourbon
1/2 c  Heavy cream
Nutmeg

Put the egg yoLks and sugar into the bowI of an electric mixer and beat
until light and lemon-colored.

Gradually add the bourbon, beating on low speed.

In a separate bowl whip the cream until stiff. Fold it into the egg-yolk
mixture.

In a clean bowl whip the egg whites unti1 stiff and fold them into the
eggnog. Serve in goblets, preferably silver, with a gen erous grating of
nutmeg on top.