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Separate egg yolks and whites. (Reserve egg whites for another use, such as egg-white frittata).
Combine yolks and sugar in a large mixing bowl and whisk until well blended and creamy.
Add cream, milk, bourbon, rum, Cognac, and salt, then stir.
Bottle it right away and refrigerate it until it’s ready.
It’s traditional to wrap the bottle in aluminum foil, shiny side out, together with a fresh nut of nutmeg tucked into the foil for grating later.
Keep refrigerated for at least 3 weeks, or up to a year if you can.
To serve, pour it into a punch bowl or serve on the rocks with freshly grated nutmeg on top.
In separate bowls, whip 10 egg whites and 1 ½ cups heavy cream to soft peaks and fold them into the eggnog.