Separate eggs. In electric mixer, beat egg yolks with sugar until thick and lemon-colored. Slowly add bourbon and cognac, while beating at slow speed. Chill several hours. Add salt to egg whites and beat until almost stiff, or until beaten whites form a peak that bends slightly. Whip cream until stiff. Fold whipped cream into yolk mixture, then fold in beaten egg whites. Chill one hour. When ready to serve, sprinkle with nutmeg.