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Easy
By Jeremy Round
Published 1988
Separate eggs. Beat whites with the 3 oz sugar until they hold soft, moist peaks. Put yolks in large serving bowl and beat with the other 9 tablespoons of sugar until creamy. Whisk in the bourbon and rum, then the cream.
Fold in the egg whites fairly thoroughly, but leaving a distinct, cream coloured, foamy layer. Sprinkle with nutmeg. Serve in big tumblers.
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