Tom & Jerry's Buffalo Rising Style
Tom & Jerry served at Boomerangs Bar & Grill
Tom & Jerry cocktails are one of the best holiday customs around. A play on traditional eggnog, this holiday drink is a great beverage to serve at a party. Made of frothy sweetened eggs, brandy, rum and warm milk or coffee, they are sure to warm your heart and your hands.
The history of the Tom & Jerry is up for debate. Let’s first clarify that its name has nothing to do with the popular cat and mouse cartoon. Many say it was invented by London author Pierce Egan in 1820 to stir up sales for his new book, "Life of London: or Days and Nights of Jerry Hawthorne and His Elegant Friend Corinthina Tom". Most historians believe it was concocted and christened by Professor Jerry Thomas, author of one of the first bartending guides published in 1862, “How to Mix Drinks”.
In the 1950s, Tom & Jerry’s became incredibly popular with the modern drinking set. Punch bowls with matching mugs bearing the name “Tom & Jerry” were all the rage. There were so many of them manufactured that they are easy to find on internet auction sites. Last year I was able to pick up a nice hobnail milk glass bowl with 6 matching mugs for around $20.
The recipes available for Tom & Jerry’s vary even more than the question of their provenance. In the Buffalo area, the few establishments that serve them use different ingredients and measurements. Today I am going to share my favorite Tom & Jerry recipe with BR readers. The most widely-used recipes call for warm water instead of milk or coffee. It is my experience that the contemporary American drinker will prefer the version available here.
As with traditional eggnog, Tom & Jerry’s require the use of raw eggs. Please be advised that there are many agencies that advise against the consumption of raw eggs.
Buffalo Rising Tom & Jerry
serves 10
5 eggs, separated
1/2 cup powdered sugar
1 cup lukewarm brandy
2 cups lukewarm rum
1 tsp. vanilla extract
1 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. nutmeg
warm whole milk or coffee (or both!)
Beat the egg whites, adding the powdered sugar gradually, until they form stiff peaks. In a separate bowl, beat the yolks, vanilla, allspice, cinnamon and nutmeg until combined. Carefully fold the yolk mixture into the egg whites.
Serve drinks by placing half a shot of brandy, one shot of rum, and as much warm milk or coffee into the mug as you like. Top liberally with they yummy, frothy egg mixture and enjoy!
As I’ve said, variations on this recipe are everywhere. Some to consider- use Kahlua or Bailey’s in place of the brandy and rum. Extra delicious is substituting vanilla ice cream for the milk or coffee- the warm liquor causes it to melt, making the drink extra sweet and creamy.