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Chef-Nog Punch

From: Chef Harper McClure, BRABO, Alexandria, VA. Yield: 1 serving.
12 eggs, separated
4 qt. half-and-half
2 cups sugar
1 qt. Old Grandad Bourbon
1 pint Myer's Rum
1 pint Courvoisier
to taste, cinnamon, mace and nutmeg
Combine egg yolks and sugar in a chilled mixing bowl of a mixer. Whip at high speed until quadrupled in volume; reduce speed to medium and slowly begin drizzling the alcohol into the mixer (if you do it too quickly, the yolks will scramble). Once alcohol is combined, add the half-and-half and mix until blended. In a separate, cleaned and chilled mixer bowl, whip egg whites to soft peaks (if they’re too stiff, they won't blend with the nog). Gently fold the whipped whites into the milk mixture. Season to taste with cinnamon and mace; serve in a pewter cup (or a mason jar) and top with grated nutmeg.
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