Beat yolks until light in color.
Slowly add bourbon, cognac, while beating at slow speed.
Chill 3 hrs.
Add salt to whites, beat to peaks.
Whip s cream until stiff.
Fold whipped cream into yolk mixture, then fold in the beaten egg whites.
Chill one hour.
Serve with nutmeg sprinkled on top.
For thinner mixture add 1 or 2 cups of milk.
Serve in a punch bowl or another big bowl.