Serves 26

This eggnog’s rich, cloudlike texture is produced by separating the eggs and beating the whites before adding them to the milk mixture. The eggnog base can be made one day in advance; just beat in the stiff egg whites and whipped cream just before serving.

• 12 eggs, separated
• 1 1/2 cups superfine sugar
• 1 quart whole milk
• 1 1/2 quarts heavy cream
• 3 cups bourbon
• 1/2 cup dark rum
• 2 cups cognac
• Freshly grated nutmeg

1. In a very large bowl, beat egg yolks until thick and pale yellow. Gradually add sugar to yolks. With a wire whisk, beat in milk and 1 quart cream. Add bourbon, rum, and cognac, stirring constantly.
2. Just before serving, beat egg whites until stiff. Fold into mixture. Whip remaining 1/2 quart heavy cream until stiff, and fold in. Sprinkle with nutmeg.

I made this fired this up last night for a dinner party, and with 1 cup less liquor than the recipe called for, it was still knocking people on their asses. My buddy Will turned into a complete maniac after 4 cups or so, challenging me to a wrestling match after I defeated him in a friendly game of ping pong. You’ve been warned.