6 eggs, separated
3/4 c sugar
1 pt cream
1 pt milk
1 pt whiskey (Four Roses is best)
1 oz Jamaican rum
freshly grated nutmeg
Separate the eggs. Put the whites in a small mixing bowl and whip until stiff peaks form. Add 1/4 cup sugar to the whites and gently fold to combine.
Add the remaining 1/2 cup sugar and beat into the yolks until light.
Mix the whites with the yolk mixture in a punch bowl. Stir in the cream and milk. Add the whiskey and run. Stir thoroughly.
Serve cold with grated nutmeg.