The cocktail is an art form that peaked in the middle of the 20th century and has been in rapid decline since. As a young lad, I was schooled in the fine art of cocktailing by my father and grandfathers, I learned many valuable lessons that I plan to pass on. I also want to resurrect some of the old classics that vastly surpass the sugary & fruity concoctions made today with their simplicity, elegance and bold flavors. Most of the time I will focus on one drink, and to provide, at least in my opinion, the definitive recipe, but hope to expand to other related topics as I see fit. Please mix yourself a cocktail, read, drink, and enjoy!

Wednesday, December 22, 2010

Tom & Jerry


Egg Nog may get all the glory, but the Tom & Jerry deserves a place at your holiday table. This heated cousin of Christmas’s most popular beverage is a complex combination of flavors, textures and spirits. It takes a little advanced preparation, but the result is well worth it.

Pre-dating the cartoon of the same name by over one hundred years, this holiday hangover cure was created in the 1820’s by sports writer Pierce Egan. It is a reference to Egan's book, Life in London, or The Day and Night Scenes of Jerry Hawthorn Esq. and his Elegant Friend Corinthian Tom.

David Embury has outdone himself and I have found no reason to stray from his formula. The following measurements make enough for a crowd, so mix up a batch and invite all of your friends over for some holiday cheer. Start by separating a dozen eggs. Beat the whites to stiff peaks and set aside. In a large bowl, beat the yolks with ½ pound of sugar, one tablespoon each of allspice, cinnamon and ground cloves. Then gradually pour in four ounces of dark rum; Myer’s is my personal choice. Gently fold the whites into the yolk mixture. When ready to serve, place about ½ cup of the batter into a large mug, add two ounces of your favorite bourbon, and fill the mug with hot milk. Stir until the whole drink foams. Float one teaspoon of cognac on top and dust with freshly grated nutmeg.

Tom & Jerry
Batter:
1 dozen eggs, separated
½ pound sugar
1 tbl allspice
1 tbl cinnamon
1 tbl ground cloves
4 oz dark rum
Each Drink:
2 oz bourbon
hot milk
1 tsp cognac
nutmeg
Beat egg whites to stiff peaks and set aside. In a large bowl, beat the egg yolks with the sugar, allspice, cinnamon, and cloves. Add rum. Fold the egg whites into the yolk mixture.
For each individual drink, place ½ cup batter into a large mug, add bourbon and fill with hot milk, stir vigorously, top with a cognac floater and freshly grated nutmeg.

No comments:

Post a Comment