Tom and Jerry
The Tom and Jerry is a traditional drink for cold weather, often served during the holidays. It is often said that it shouldn't be served before the first snowfall, or after the last. The drink is made by starting out with a batter mix, and then preparing each individual drink with a measure of batter, a hot liquid (originally with water, but often made these days with hot milk instead), and sprits.
Despite the multiple ingredients, the batter recipe comes together very quickly, and once made will easily hold in the refrigerator for several days or longer. It can then be quickly mixed up for individual drinks.
- 6 Eggs (yolks & whites separated)
- 1 lb superfine sugar
- 1 oz of Aged Rum
- 1.5 oz (3 tbsp) Vanilla Extract
- 3/4 tsp Ground cinnamon
- 1/4 tsp Ground allspice
- 1/4 tsp Ground nutmeg
- 1/8 tsp Ground cloves
- 2 dashes Angostura Bitters
- Use a food processor to beat the egg whites until slightly stiff. Transfer to a bowl.
- In the same processor, beat the egg yolks until they are thin and pale yellow.
- Gradually add sugar, spices, rum & vanilla to egg yolks (while food processor is running). Transfer to a large bowl.
- Add the egg yolk mixture to the egg whites, and mix well.
- Store in sterilized container in the refrigerator. (A quart mason jar works well)
- Stir the batter mixture well before each drink to mix up anything that has settled.
- Add 2 oz. of batter in a preheated, (10 oz) Irish coffee mug.
- Add 1 oz aged rum + 1 oz cognac.
- Fill with 6 oz boiling milk, briskly stirring with a short whisk (optimal) or spoon while adding milk, so that the two ingredients are beaten together.
- Dust with freshly grated nutmeg.
As reported by David Wondrich, the first known reference to the Tom & Jerry as a drink comes from the Salem Gazette of March 20, 1827 in the recounting an incident in Police Court, where a “lad of about thirteen years of age” was tried for theft. He was acquitted because it was deemed he was “...deranged, probably in consequence of the “hell-broth” that he had been drinking”. The drink was named “Tom and Jerry”, and described as “eggs, sugar, nutmeg, ginger, allspice and rum”.
While the Tom and Jerry has been eclipsed by the Egg Nog as the favored holiday tipple, it has gradually been making a comeback, mostly due to the diligent efforts of Audrey Saunders and other bartenders who have seen the value of this drink. Saunders was first introduced to it by Dale DeGroff in the early 2000's, and she has been serving it to her patrons every year since. In 2003, David Wondrich helped to usher in the craft cocktail movement with the "A Tribute to "Professor" Jerry Thomas Father of the Cocktail" event at the Plaza Hotel in New York. He invited a handful of the nations leading bartenders to serve up drinks from Mr. Thomas' "The Bartenders' Companion", which was the first printed book of cocktail recipes. Audrey Saunders chose to serve up the Tom and Jerry to the attendees, for many of which this would have been the first taste of this drink.
As the craft cocktail movement has evolved, the Tom and Jerry has gradually been gaining more and more attention.
- Mixopedia: Solving the Mysteries of the Tom and Jerry Cocktail by Wayne Curtis