||Separate yolks from whites of eggs. Beat egg yolks until fluffy and very light in color. Add 1 C sugar. Add slowly, while beating constantly, the bourbon, rum, and vodka. While still beating mixture, add the milk. Reserve 2 tablespoons sherry. Blend remainder of sherry with vanilla ice cream and beat into egg mixture. Whip cream until it forms soft peaks. Whip in 1/3 C powdered sugar, folding into this the 2 tablespoons sherry. Set aside. Beat whites of six eggs until stiff and dry, and add 1/3 C granulated sugar. Sprinkle with nutmeg. Fold whipped cream into egg mixture and top with whites of eggs. If it is desired to increase or decrease alcoholic content of this eggnog, the same ratio of beverages should be maintained. The virtue of this recipe lies in the fact that authoritative strength may be achieved without an excessively strong bourbon taste. Serves about 25.
Dr. John A. Thompson