Tom & Jerry

“It may seem like a bit of a nuisance to make such a labor-intensive drink,” says John Gertsen of this classic 19th-century eggnog. “But at the end of a long shift there’s nothing better than a nice, hot Tom & Jerry.”

  • Servings: Makes 4 drinks


  • 8 ounces Tom & Jerry Batter (see Note)
  • 4 ounces Cognac
  • 4 ounces aged rum
  • 8 ounces hot whole milk
  • Freshly grated nutmeg, for garnish

How to make this recipe

  1. Pour the Tom & Jerry Batter into a large heatproof measuring cup. Gently fold in the <a href="" title="Cocktail Guide:Cognac">Cognac</a> and rum, then gently stir in the hot milk. Pour the drink into 4 small warmed mugs or heatproof glasses. Garnish with nutmeg.


Tom & Jerry Batter In a medium bowl, beat 3 large egg whites with 1/8 teaspoon cream of tartar until soft peaks form. In another bowl, beat 3 egg yolks with 1/2 ounce aged rum. Gradually beat in 1 cup superfine sugar, 1/8 teaspoon ground cinnamon, 1/8 teaspoon ground mace, 1/8 teaspoon ground allspice and a small pinch of ground cloves. Gently fold in the beaten egg whites. The batter can be refrigerated overnight. Makes about 20 ounces.

Contributed By Photo © Lucas Allen Published December 2012

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490336 recipes/tom-jerry 2013-12-06T23:54:25+00:00 John Gertsen winter|christmas|cocktail-party|holiday-open-house|new-years-eve|cocktails|4 december-2012 recipes,tom-jerry 490336

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