The World Bar Eggnog  Punch  793 reads

from Mixologist Jonathan Pogash of Hospitality Holdings, Inc. - New York, NY

Yield: 1 Serving

1 large grade AA egg
2 teaspoons superfine sugar
1 ounce heavy cream
1/2 teaspoon pure almond extract
1/2 teaspoon pure vanilla extract
1 1/2 ounces Mount Gay Eclipse rum
Grated nutmeg
Grated cinnamon

Separate the egg into two bowls. Beat the yolk until stiff. Beat the whites with 1 teaspoon sugar until peaks form. Slowly fold the white and yolk together. In a separate bowl, beat the cream with the almond extract, vanilla extract, and remaining sugar in a bowl until stiff. Slowly fold the cream into the egg mixture. Add the rum and stir gently. Either refrigerate overnight, or serve immediately over ice in a punch or martini glass. Garnish with nutmeg and cinnamon.
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