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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 50 |
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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 |
Directions:
1. 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.
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