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.