Mix all ingredients and adjust taste with more of whichever liquid you want. The cream and eggs will add richness and of course, more alcohol means a heavier punch. Store liquid in a large glass soda bottle with a pop off cap, one in which you can re-cap and lock.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Recipe courtesy of Fernando Pene