Categories: Eggs, Beverages 
      Yield: 12 servings 
  
    3/4 c  Sugar 
     12    Eggs, separated 
      1 pt Bourbon 
      2 c  Heavy cream 
  
  Slowly add the sugar to the egg yolks and beat until very stiff and white. 
  Beat the egg whites until stiff.  Stir the bourbon into yolk mixture.  Mix 
  in whites and the cream with a wire whisk.  Chill until served.  This is 
  better on the second day. You can add a sprinkle of nutmeg to each serving.