The Cocktail Column: Tom & Jerry

I’ll admit to it:  what caused me to pause when I came across this recipe was the name Tom & Jerry.  I wondered what the connection was between a cocktail and a cat and mouse, but then I realized I had it in reverse:  This drink, an 19th century classic, has to be where the name comes from.  Since Karen and I were Tom and Jerry for Halloween one year (in our mom’s home-sewn costumes), I couldn’t pass it up.

Tom and Jerry cocktails for new year! (blog post to come)

Also, it has sugar, aged rum, and cognac. Yeah, that.

Tom and Jerry "batter" prep

This warm drink is a perfect way to adhere to the holiday eggnog tradition while trying something a bit new.  The aromas of cinnamon, mace, allspice and cloves are all the more fragrant thanks to the hot milk. A bit of a hot toddy, it’s a lighter drink than your standard ‘nog, with whipped egg whites foaming on the surface, but it’s only lighter in a sense:  the aged rum and cognac ensure that it’s a drink that is plenty powerful.

Tom and Jerry "batter" prep

You can make the “batter” (which is the egg base of this recipe) a day in advance and store in the fridge.  You’re prepared in advance:  seems like a good way to start the year: another bonus of this recipe.

For an even lighter festive drink,  try Marie’s spiced citrus champagne here.  And if you find you need something with a bit of caffeine to keep you up through midnight, try the Garum Factory’s latest affogato corretto (espresso and ice cream “corrected”–with alcohol of course)!

But whatever’s in your glass, Happy New Year!

Tom and Jerry cocktails

The Cocktail Column: Tom & Jerry

A classic 19th century cocktail, adapted from [url href="http://www.foodandwine.com/recipes/tom-and-jerry-cocktails-2012"]Food & Wine[/url]
Ingredients
  • Tom and Jerry Batter
  • 3 large egg whites
  • 1/8 cream of tartar
  • 3 large egg yolks
  • 1/2 ounce aged rum
  • 1c superfine sugar
  • 1/8t ground cinnamon
  • 1/8t ground mace
  • 1/8 ground allspice
  • pinch cloves
  • The Cocktail
  • 8 ounces (1 cup) Tom & Jerry Batter
  • 4 ounces Cognac
  • 4 ounces aged rum
  • 8 ounces hot whole milk
  • Freshly grated nutmeg, for garnish
Instructions
Tom and Jerry Batter
  1. In a medium bowl, beat the egg whites with the cream of tartar until soft peaks form.
  2. In another bowl, beat the egg yolks with 1/2 ounce aged rum.
  3. Gradually beat in the superfine sugar, the cinnamon, mace, allspice and cloves.
  4. Gently fold in the beaten egg whites.
  5. The batter can be refrigerated overnight. Makes about 20 ounces (enough for 2 1/2 batches)
The Cocktail
  1. Pour the Tom & Jerry Batter into a large heatproof measuring cup.
  2. Gently fold in the Cognac and rum, then gently stir in the hot milk.
  3. Pour the drink into 4 small warmed mugs or heatproof glasses.
  4. Garnish with nutmeg.

 

8 thoughts on “The Cocktail Column: Tom & Jerry

    • Hey! We are on wordpress.org now. I’m guessing you got dropped from our email list? That part of the transition didn’t go well and everyone who had subscribed got dropped. :-(

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