Separate the eggs.

With an electric mixer, beat the egg yolks with the sugar until they're slightly thickened and pale yellow.

Slowly add the bourbon and cognac, and beat at slow speed.

Chill the mixture, covered, for several hours.

An hour before serving, add the salt to the egg whites, and beat until they're almost stiff, or until the beaten whites form a peak that bends slightly.

In another bowl, whip the cream until it's stiff.

Fold the whipped cream into the chilled yolk mixture.

Then fold into the beaten egg whites.

Chill for 1 hour.

When you're ready to serve, put the eggnog into a chilled bowl, and sprinkle with grated nutmeg.

*This recipe makes about 12 to 16 servings.*