Tom & Jerry

The Tom & Jerry is eggnog’s warm and creamy cousin, with the added kick of rum and spices. There is some disagreement as to the origin of the drink. Some claim that it was named after the two principal characters in Pierce Egan’s popular 1821 book, Life in London, Jerry Hawthorn and his sidekick Corinthian Tom. Other cocktail etymologists speculate that the concoction was named after notorious mixologist Jerry Thomas, a bartender at San Francisco’s Occidental Hotel and the creator of the Martinez (the first martini, according to some). What’s not disputed is that the Tom & Jerry offers a delicious alternative to traditional eggnog.



3 quarts whole ­milk

24 large eggs (see page ­29)

2 cups ­sugar

Pinch of ­salt

1⁄2 tablespoon ground ­allspice

2 tablespoons ground ­cinnamon

1⁄2 tablespoon ground ­cloves

16 ounces ­brandy

16 ounces dark ­rum

Freshly ground nutmeg, for ­garnish


In a large saucepan, heat the milk over low heat until steaming; cover and keep warm. Separate the eggs into two large bowls, one for the yolks and another for the whites. Add the sugar to the yolks and beat with a wire whisk for about 3 minutes, or until the mixture is thick and lemon-colored.Using a wire whisk or an electric hand mixer, beat the egg whites with the pinch of salt until they form soft peaks; set aside.

Add the spices, brandy, and rum to the yolk mixture. Stirring continuously, mix in the warm milk. Carefully fold the reserved whites into the batter. Pour into individual glasses and garnish each with a pinch of nutmeg.

Serves ­24

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