In the separate bowl beat the egg whites until they are stiff (like making a meringue) a full kitchen mixer helps make this MUCH easier.
The goal here is to make a batter and so it’s helpful to use a hand mixer to mix the butter, yolks and sugar (like you were baking a cake). In the yolk bowl add the butter (which needs to be warmed to room temperature) and the sugar. Separate the egg yolks and whites into separate bowls. Here’s an amalgamated version of the drink from our experiences and the various recipes we’ve used. (Bohrer has a lengthy step-by-step guide to the cocktail on his site Cask Strength). Recently we stumbled upon Author Andrew Bohrer’s riff on the Tom & Jerry which added a some butter to the mix and specified “super fine baker’s sugar” which helped change the consistency of the batter dramatically. Our Tom & Jerry’s were good, but the batter never quite had the same thickness that we experienced with the Rum Club Tom & Jerry. We enjoyed the Boothby version (especially when we used 1/2 hot milk and 1/2 hot water) which David Wonderich has done a good job of updating. Croix (Dark) rum, fill the glass with hot milk (some use hot water), and stir until the batter is all dissolved, grate nutmeg on top and serve. Your batter is now ready, so when you wish to make a Tom and Jerry, rinse out a mug, cup or glass with boiling water (this is done to heat it), place a heaping teaspoonful of the batter into the hot mug (mugs are generally used to serve this drink), add a jigger (1 1/2 oz) of cognac and a dash of St.
Beat the whites until stiff and the yolks until thin then pour both together into a large bowl and mix with enough sugar to make a thick paste. Procure any number of eggs and separate the whites from the yolks. To make this celebrated beverage, a batter must first be prepared in the following manner. Our first few times out with the Tom and Jerry we used the wonderfully charming recipe from Cocktail Boothby’s “American Bartender,” published in 1891: When it comes to holiday cocktails, easy is important. One of the great things about the Tom & Jerry is that the base “batter” can be easily prepared in advance and you can use it to make a single serving or a large number of servings very easily. That’s when the lightbulb went on and we started making them for ourselves. A short while later we were at Rum Club, also in Portland, and saw the drink prepared individually from batter taken out of the freezer. We fell madly in love with the drink but never had an occasion to make a huge punch bowl of it. We first had this drink at the Teardrop Lounge in Portland, Oregon where it was served from a large punch bowl. Our favorite holiday drink is actually a very old classic cocktail ( developed in the 1820’s) made with egg, sugar, milk, cognac, and rum called the Tom and Jerry. Both of these drinks can be delicious if prepared correctly, but it’s easy to get bored with these same drinks time and again throughout the holiday season. When it comes to holiday drinks, most people think of Egg Nog (Dale DeGroff’s Uncle Angelo’s is the best) or Hot Buttered Rum.
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