Recipe from Nina Compton of Compère Lapin, New Orleans
11 ounces El Dorado 5-year rum
11 ounces Chairman’s Reserve rum
40 ounces whole milk
2 (12-ounce) cans evaporated milk
1 quart cream
1 dozen eggs
2 cups sugar
20-24 dashes Angostura Bitters
Combine first five ingredients in a large container. Separate eggs, reserving whites. Place egg yolks in a blender and blend together. Slowly add sugar and bitters and blend until yolks start to stiffen. Fold into liquid mixture until incorporated.
Place reserved egg whites in blender and blend until peaks form, then fold into punch mixture and bottle. Serve chilled.