9 eggs
1 cup very fine granulated sugar
2 cups bourbon
1/2 cup cognac
1 teaspoon vanilla
2 cups light cream or table cream
3 cups heavy cream
Grated nutmeg

Separate eggs, placing yolks in a large bowl and whites in a second large bowl. Add sugar to egg yolks; beat until fluffy-thick. Stir in bourbon, cognac, vanilla and light cream. Chill several hours, or until very cold.

Beat egg whites until they stand in firm peaks. Beat heavy cream until stiff in a large bowl. Fold beaten egg whites, then whipped cream into egg-yolk mixture; pour into a large punch bowl. Sprinkle with grated nutmeg. Ladle into punch cups.