|1 quart||whipping cream|
|1 cup||light rum|
Separate egg whites from yolks. Beat egg whites until very stiff. Then beat in 1/2 cup of the sugar with the whites. In a second bowl lightly beat the yolks with one cup sugar and 1/4 tsp salt. In yet a third bowl beat the whipping cream until stiff. [You may relax now, you are done beating things.] In a very large bowl combine the egg mixtures and stir until thoroughly blended. Add the stiffly beaten whipping cream, the milk, and the bourbon. Beat well. (Oops, sorry, you weren't quite done beating. Hope you still have some aggression to work out!) Finally add the rum. Pour the mixture into a gallon jug, putting the extra in a quart jar. Store in a cool place, preferably for one week before first tasting. Shake or stir thoroughly before serving. Ladle from a punch bowl into small cups and sprinkle with nutmeg.
Pat Dawson (the Crested Butte proponent of this concoction) usually lets this age for four days in a cool pantry before serving. This recipe has been served since the Sixties in Crested Butte, most memorably from behind the counter at Coal Creek Sports during the holidays. What a classic!