On Sat, 9 Oct Molly Wolf writes: Dr. Auld, where are you?
Get outa that NC quarry of yours. I need a biologist/cook here! Molly

Auld says, surfacing: Creole Egg Nog:
Printer version of this recipe

12 eggs
2 cups sugar
1 or 2 cups bourbon whiskey (I generally use No. 12 George Dickel, since that's what's kept around at my house, which is, technically, a Tennessee sour mash, but I suppose that stuff from Kentucky will do. I have, on occasion substituted cheap brandy for half the alcohol, but that was only because I wanted to save the whiskey)
1 quart whipping cream
2 teaspons grated nutmeg

Whip cream until stiff, adding 0.5 cup sugar, a tablespoon at a time.
Break and separate the eggs.
Beat egg yolks slowly adding a cup of sugar until sugar is gone (dissolved) and yolk mixture is smooth.
Whip egg whites to frothy peaks by adding the remaining 0.5 cup of sugar again a tablespoon at a time.

Mix yolks with bourbon, add whipped cream.
Fold in eggwhites, sprinkle with nutmeg and serve.

I've never tried to keep it around. Come to think of it, I've never kept any whiskey around very long - but I've never heard of it going "bad"....