Spin-off of hot buttered rums: anyone around here drink a Tom & Jerry?

[JustSarah]

I’m young (26), and this is an old-fashioned drink that was probably at its peak in the ’50s and ’60s, but it’s so delicious. I prefer it above hot buttered rum.

Ingredients:

12 egg(s)

1 cup sugar

1 bottle brandy

Pinch of ground allspice

Pinch of ground cinnamon

Pinch of ground cloves

1 bottle dark rum

milk

nutmeg

Glass Type: mug

Instructions

Separate the eggs. Beat the whites until they form a stiff froth, and the yolks — to which you have added the sugar — “until they are as thin as water,” as the professor advises, gradually adding 4 ounces brandy (spiceaholics will also add a pinch each of ground allspice, cinnamon, and cloves). Fold the whites into the yolks. When ready to serve, give it another stir and then put 1 tablespoon of this batter in a small mug or tumbler. Now add 1 ounce brandy (although some die-hard Dixiecrats prefer bourbon) and 1 ounce Jamaican rum, stirring constantly to avoid curdling. Fill to the top with hot milk and stir until you get foam. Sprinkle a little grated nutmeg on top. This one may require practice and a certain amount of fiddling, but it’s well worth the effort.

Recipe excerpted from Esquire.com. My mom has always made these on Christmas for the family (as a kid, I had mine virgin.) We never used milk, though – just hot water. It’s so delicious and deceitfully light.

Share This

[ADW]

My mom used to make them as well when I was a kid. I always loved them! Thanks for the reminder, I may have to give it a shot.

Share This

[Patrick]

My father and uncle said the only thing they got out of belonging to the Telluride Volunteer Fire Dept was the famous TVFD Tom and Jerry recipe.

The TVFD says to separate the eggs but beat both with an electric mixer until they form meringue like peaks while all the while adding confectioner’s sugar to taste. When both are ready they are slowly blended together. The TVFD recipe does not use milk and suggests using either rum or your Canadian whiskey of choice.

Share This

[charlabob]

Ohmyg-d thank you Sarah! I’m leaving now for the liquor store — everyone, clear the road :-)

Share This

[JustSarah]

Patrick – yes, I’m certain our family recipe uses powdered/confectioner’s sugar as well, not granulated. Gives it a super-silky mouthfeel. I’ve never made it myself, but I think mom beats the yolks until pale and a bit fluffy, as well. Will have to ask for the recipe; it’s written down on a well-worn index card, IIRC. :-) Yum!

Share This

[jschu]

tom and jerry mix is better- sweet and warm can’t go wrong. make sure to mix 3 to 1. 3 shots rum (good one) and add batter- yum!

Share This

[Author]

Posts