1 batch – 6 people

This was my Grandmother’s brother’s recipe. He submitted the recipe to the Four Roses whiskey people in some kind of contest and the PR people or who ever handled the advertising in those days sent a release for him to sign for its use on the bottle and in ads. His name was Angelo Gencarelli, he owned a Granite quarry in Rhode Island among other things. He was an engineer and figured out a way to build stone jetties into the ocean without renting barges and tugboats. His Italian stone cutters cut the stone in the quarry in such a way that on side the stone was flat and the trucks could drive out on the jetty as it was being built. He built a lot of the jetties along the East Coast especially in New England, but some here on Long Island as well.

Angelo always had two bowls of eggnog at Christmas, one for the kids and one for the grown-ups. Here is the recipe, and incidentally what made the recipe special was its lightness, twice as much milk as cream and the white of the egg whipped stiff and folded in to the mix, so it was almost like clouds on top of the egg nog.
6 eggs (separated)

• 1 qt. milk
• 1 pint cream
• 1 tbsp. ground nutmeg
• 3/4 cup sugar
• 6 oz. bourbon
• 6 oz. your favorite medium bodied rum

Beat egg yolks well until they turn light in color, adding half a cup of sugar as you beat. Add milk, cream and liquor to finished yolks. Then beat egg whites until they peak. Fold whites into mixture. Grate fresh nutmeg over drink.

Drink by Dale DeGroff from his book Craft of the Cocktail