Most recipes, that contain raw eggs, were created before the dangers of
Salmonella enteritidis were known.
It is recommended to use commercial paturized eggs or egg substitutes in your
recipes.
See these articles that are viewed in Acrobat Reader.
http://www.ces.ncsu.edu/depts/foodsci/agentinfo/eggs/conspub.html#12
It's a good question if Salmonella is neutralized when mixed with alcohol.