This pleasant seasonal drink has a rather complicated recipe: Use 1 quart of bourbon, 1 pint of Jamaica rum, 1 pint of brandy, 3 quarts of heavy cream, 2 cups of sugar and 18 separated eggs. Combine the liquors and the egg yokes, stirring the mixture until completely uniform. Dissolve the sugar in the cream and then blend the solution into the liquor/egg mixture. Beat the egg whites until stiff and fold in very gently. Garnish the drink with cloves and nutmeg.