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.

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

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.

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!

The Cocktail Column: Tom & Jerry   Print A classic 19th century cocktail, adapted from Food & Wine Ingredients Tom and Jerry Batter

• 3 large egg whites
• ⅛ cream of tartar
• 3 large egg yolks
• ½ ounce aged rum
• 1c superfine sugar
• ⅛t ground cinnamon
• ⅛t ground mace
• ⅛ 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 ½ 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 2½ 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.

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