One quart cream, one quart milk, one dozen tablespoons sugar, one pint brandy, 1/2 pint rye whiskey, 1/2 pint Jamaica rum, 1/4 pint sherry—mix liquor first, then separate yolks and whites of eggs, add sugar to beaten yolks, mix well. Add milk and cream, slowly beating. Beat whites of eggs until stiff and fold slowly into mixture. Let set in cool place for several days. Taste frequently.
Sounds rich, Mr. President. And intensely alcoholic; by volume this eggnog is more than one-third booze. Not that those are bad things. My only criticism is that it looks like it lacks spice; a little cinnamon, ginger, and nutmeg would do it good.