Much like the Eggnog, the Tom and Jerry cocktail is a traditional Christmas cocktail in the United States but remains relatively unknown in Australia.
Tom and Jerry Cocktail – Photo © Cocktails & Bars
The festive drink has nothing to do with the cat and mouse cartoon characters. Historians credit the Tom and Jerry cocktail to either legendary bartender Jerry Thomas or British journalist Pierce Egan from the 1820s. Unlike the Eggnog which is cold, the drink is served hot along with brandy and dark rum.
Making the Tom and Jerry cocktail requires advance preparation as it consists of a two step process. First, a batter is made then the drink is prepared by adding rum and brandy to the batter and topping with either hot milk or hot water. Traditionally, it is served in little white ceramic mugs like these with the words “Tom and Jerry”.
If you’re hosting a Christmas in July party at home, this lesser-known drink is warming on cold winter night as well as being a conversation starter. Here’s how to make it.
Tom and Jerry Cocktail Recipe
Ingredients
For the Tom & Jerry batter: 8 Servings
- 4 eggs, separated
- pinch of cream of tartare
- 3/4 cup sugar
- 30 ml dark rum
- pinch of ground allspice
- pinch of ground cinnamon
- pinch of ground cloves
For the Drink
- 1 tablespoon of Tom & Jerry batter
- 15 ml dark rum
- 15 ml brandy
- hot milk or boiling water to top
- nutmeg, grated
Method
For the Batter
- Separate the eggs and in a mixing bowl, beat the whites with a pinch of cream of tartare until stiff peaks form.
- In another bowl, beat the egg yolks, spices and sugar until it has a thin consistency then gradually add the rum while beating.
- Fold the beaten egg whites into the egg yolk mixture until well mixed.
- Cover and refrigerate until ready to serve. It keeps for up to 2 days.
To Serve
1. Place 1 tablespoon of the batter mixture in a small glass.
2. Add 15 ml of brandy and 15 ml dark rum and stir well to prevent it from curdling.
3. Top with hot milk or boiling water, stirring well to give it a little froth. Grate nutmeg on top.
