Paphos People

Don’t worry; you’ll still have plenty to go around.

6 large eggs
1 cup granulated sugar
2 ½ quarts (5 pints) half-and-half
1 fifth brandy
1 cup dark rum
½ cup bourbon
½ cup dry sherry
½ tsp nutmeg, preferably freshly grated

In a very large mixing bowl, beat the eggs to break up the yolks. Add the sugar, and beat on medium speed until the mixture is foamy and lightens a bit in color. Add the half-and-half, whisking to combine. Add the brandy, rum, bourbon, and dry sherry, whisking to mix thoroughly. Add the nutmeg, whisk to distribute it evenly, and chill until serving.

Should be pretty knockout stuff - a fifth of brandy is 750ml!!

If anyone's brave enough to make this, you can see that this is an American recipe, so 1 pint = 16 fluid ounces, not the UK 20 fluid ounces, and 1 cup = 8 fluid ounces. Also, if you didn't know, Half-and-Half is half milk, half cream.