Tom and Jerry
A delightful winter cocktail gaurenteed to make you want to curl up by the fire. When you make a lot of them you should start by making a batter, but if you are just making one then just shake it together and it will get pretty frothy.
For one:
1/2 oz simple syrup
1.5 oz or rum/whiskey + brandy/cognac
1 whole egg
dash of cinnamon, allspice, cloves
hot milk
Shake all the ingredients EXCEPT the milk until a nice froth develops. Heat up some milk until hot, mix the two together will stirring to develop a froth.
Enjoy!
For a lot:
- 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
This is what Esquire website says, I wasn’t able to get the whites to froth by themselves. Maybe they meant I should add the sugar to the whites? and not the yolks? Or maybe I just need a real mixer and not just my whisk! It tasted great it just wasn’t a “batter”.
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. Note: Some people find the milk too rich and filling, so they use half hot milk, half boiling water.
