Make THIS before it's too late!

Grab some bottles for batching (USA only): https://bartend.link/crew-supply EGGNOG By Max Overstrom-Coleman’s 25 to 30 servings - 12 egg yolks - 1lb / 450g sugar 1. Whisk above ingredients together - 1 cup bourbon whiskey - 1 cup cognac - 1 cup aged rum - 1L whole milk - 1L heavy cream 2. Combine ingredients listed above 3. Mix through with egg yolk & sugar mixture - 12 egg whites - 1/2 teaspoon salt 4. Whip into egg whites into stiff peaks 5. Mix with the other batch of ingredients 6. Bottle and store in the fridge for 3+ weeks 7. Serve into a chilled stemmed cocktail glass 8. Garnish with freshly grated nutmeg