Beat whites until stiff, while adding half a cup of sugar, and pour into a large bowl.
Beat egg yolks, salt and rest of the sugar until pale and fluffy, and pour them into the bowl. Whisk together lightly.
Now add all the liquid ingredients and whisk until well mixed. (There will always be considerable foam on top.)
Ladle this mixture – as Ginny says “sampling the while” – into best looking liquor, wine or milk bottles. Seal and store in the refrigerator. As foam subsides, use one of the bottles to fill the others thoroughly. Give bottles a good shake at this time and always shake well before serving.
Best if allowed to mature for two weeks. Serve with a sprinkling of fresh grated nutmeg.