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In a shaker half-filled with ice cubes, combine the brandy, creme de cacao, and half-and-half. Shake well. Strain into a cocktail glass and garnish with the nutmeg.
Muddle lemons, mint, sugar. Add vodka, cranberry juice, ice and shake. Strain into glass.
Chill all liquid ingredients in the refrigerator beforehand. Whip egg whites until stiff and set aside. Whip cream and set aside. Place egg yokes in a large bowl, add sugar and beat until creamy. Add rum and Jim Beam, and beat for one minute more. Add milk and beat. Add whipped cream, and then the beaten egg whites, and beat very gently at a slow speed until the egg whites are broken up, but the mixture is still foamy. Serve in glass mugs. Garnish with grated nutmeg and a mint leaf.