For future reference, the eggnog recipe I’ve been using. For one batch this year, I accidentally substituted bourbon for brandy. I’m pretty sure it’ll be just fine.

8 large eggs, separated
1/4 cup dark brown sugar
1 pinch salt
1 cups heavy cream
3 cups whole milk
1/2 cup brandy
1/2 cup dark rum
1 tablespoon vanilla extract
1/2 cup granulated sugar
1/2 teaspoon nutmeg fresh grated

In a large bowl, whisk egg yolks, brown sugar and salt until thickened and pale brown in color, 2 to 3 minutes. Whisk in cream and milk, followed by the brandy, rum and vanilla.

In a separate large, clean bowl, whip egg whites and the granulated with an electric mixer on medium speed until soft peaks form, about 2 minutes.

Slowly mix the two egg mixtures together.

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.