Aged Egg Nog

The cocktail theme just keeps on coming and this one is great for the season.  It tastes good immediately and it mellows over time.  It comes from Alton Brown, who states that he is quite picky about his egg nog.  We served this at a Sunday family dinner, and we all agreed, it is a keeper.

12 large eggs
1 pound sugar
1 pint half-n-half
1 pint whole milk
1 pint heavy cream
1 cup Jamaican rum
1 cup cognac
1 cup bourbon
1 teaspoon freshly grated nutmeg (plus more for serving)
1/4 teaspoon kosher salt

1. Separate the eggs and store the whites for another purpose (they freeze beautifully).
2. Beat the yolks with the sugar and nutmeg in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid "ribbon."
3. Combine dairy, booze and salt in a second bowl or pitcher and then slowly beat into the egg mixture.
4. Move to a large glass jar (or a couple of smaller ones) and store in the fridge for a minimum of 2 weeks. A month would be better, and two better still. In fact, there's nothing that says you couldn't age it a year, but I've just never been able to wait that long. (And yes, you can also drink it right away.)
5. Serve in mugs or cups topped with a little extra nutmeg grated right on top.