- 12 egg yolks
- 18 oz. white sugar (fluid oz and oz weight are the same for sugar!)
- 36 oz. whole milk
- 24 oz. heavy cream
- 12 oz. aged rum
- 12 oz. Cognac
- 8 oz. bourbon
- ½ tsp. salt
- 2 egg yolks
- 3 oz. white sugar (fluid oz and oz weight are the same for sugar!)
- 6 oz. whole milk
- 4 oz. heavy cream
- 2 oz. aged rum
- 2 oz. Cognac
- 1.5 oz. bourbon
- pinch of salt
Separate the eggs, and keep the whites to use somewhere else—like a merengue or your Whiskey Sour. Using an immersion blender or mixer, beat the yolks with the sugar in a large mixing bowl until the mixture lightens in color. Add dairy to a large bowl, then add the liquor and salt, then slowly beat in the egg mixture. Pour into glass jar or bottle and store in the fridge indefinitely (tastes best after 3 weeks) To serve, pour about 5 oz. into a small glass, and garnish with some freshly grated nutmeg.