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

　　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.