I don't worry a whole lot about the raw egg thing. Salmonella in clean, fresh eggs is supposed to be less common out here on the West Coast; certainly raw eggs are safer than raw chicken (yuk). I think that the salmonella bacteria would find it hard to proliferate in a mixture containing that much alcohol. That's a good excuse to slop in a few more ounces of Bushnell's... gotta make sure that the final booze content is around 20 percent to inhibit bacterial growth!

I would only serve one of these raw-egg concoctions to healthy adults, however... no frail elderly or immunocompromised people. Or pregnant women, or children, not that they should be drinking this stuff anyway!

Raw eggs have a better track record that unpasteurized milk, at any rate. We've had a lot of trouble out here with E. coli disease from raw milk (gotta get the medical angle in here somehow). It's all a matter of choosing your risks wisely. Will I take a tiny risk of nasty but self-limited food poisoning from something as delectable as homemade Irish Cream? You betcha! Would I give it to someone else without warning them? Nope. And will I risk more serious illness from raw milk or undercooked hamburger? Not on your life; it ain't worth it.