6 eggs, separated
1 cup sugar, divided
1½ cups bourbon (or to taste)
1 qt. heavy cream, whipped
Freshly ground nutmeg to taste, for garnish
20 small peppermint sticks, for garnish
Beat yolks and 2/3 cup sugar in a medium-sized bowl until mixture is lemon-colored. Slowly add bourbon, beating constantly. In a separate, larger bowl, beat egg whites and remaining sugar until almost stiff. Fold bourbon mixture into the egg whites. Fold whipped cream into the egg mixture. Serve in punch glasses with ground nutmeg and peppermint sticks.