Recipe information
Yield
Serves about 50.
Ingredients
12 egg yolks
1 cup fine granulated sugar
Crushed ice
1 quart bourbon
1 pint Cognac
1/2 pint heavy white rum
1/2 pint apricot liqueur
1 quart milk
1 quart heavy cream
12 egg whites, stiffly beaten
2 tablespoons orange-flower water
Garnish: powdered zest of orange, to taste
Preparation
Beat the egg yolks until they are light and gradually beat in the sugar until the mixture is thick and light-colored. Turn the mixture into a chilled punch bowl set in crushed ice. Stir in slowly the bourbon, Cognac, heavy white rum, and the apricot liqueur. Blend in the milk and heavy cream, whipped just to a froth, and fold in the egg whites, stiffly beaten. Sprinkle the punch with orange-flower water. Serve in 4-ounce glass noggins (small cups) and sprinkle each serving with powdered zest of orange.
