• 1 liter Maker’s Mark Bourbon Whisky
  • 1 quart 2% milk
  • 1 quart heavy cream
  • 2 dozen eggs-separate yolks and whites
  • 1 ½ cups sugar
  • Nutmeg for garnish


  1. In a large bowl, beat the egg yolks until they lighten in color
  2. Slowly add 1 cup sugar and continue to whip until dissolved
  3. Add cream, milk and bourbon and stir to combine
  4. In a separate bowl, beat whites until they stand in soft peaks
  5. Gradually add in ½ cup of sugar until stiff peaks form
  6. Whisk egg whites and yolk mixture together in a large punch or serving bowl
  7. Chill, garnish with nutmeg and serve