Tom and Jerry

Recipe from Audrey Saunders

Adapted by Robert Simonson

Updated Feb. 7, 2020

Tom and Jerry
Ruby Washington/The New York Times
Rating
5(152)
Comments
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This drink has nothing to do with the cartoon cat and mouse, or Jerry Thomas, the celebrated New York barman of the 1800s, who often boasted of inventing it. It is a rich holiday elixir, a relative of eggnog that flourished in America in the 19th and early 20th centuries, and is frequently (though not definitively) credited to Pierce Egan, the English chronicler of sports and popular culture. Robert Simonson brought this version of the drink, which is especially popular in Wisconsin and is bordering states, to The Times in 2012. It is adapted from Audrey Saunders, the owner of the Manhattan cocktail bar Pegu Club. She decreased the sugar and added Angostura bitters and vanilla. “It makes a huge difference,” she said. It’s best on snowy days, when it can warm and comfort from within. —Robert Simonson

Featured in: A Regional Oddball, Resurrected for Chilliest of Days

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Ingredients

Yield:1 drink, with batter for about 10 drinks

    For the Batter

    • 6eggs (yolks and whites separated)
    • 1pound sugar
    • 1ounce añejo rum
    • 3tablespoons vanilla extract
    • ¾teaspoon ground cinnamon
    • ¼teaspoon ground allspice
    • ¼teaspoon ground nutmeg
    • ¼teaspoon ground cloves
    • 2dashes Angostura bitters

    For Each Drink

    • 6ounces milk
    • 1ounce añejo rum
    • 1ounce V.S. Cognac
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

2441 calories; 27 grams fat; 11 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 4 grams polyunsaturated fat; 472 grams carbohydrates; 1 gram dietary fiber; 467 grams sugars; 18 grams protein; 123 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the batter: In a bowl, beat egg yolks until they are as thin as water. While beating, gradually add sugar, rum, vanilla, spices and bitters. In a separate bowl, beat egg whites until stiff. Fold into yolk mixture. If not using immediately, refrigerate batter.

  2. Step 2

    Make the drink: In a small saucepan, bring milk to boil. Meanwhile, warm a roughly 10-ounce Irish coffee mug in the oven. Pour in 2 ounces batter. Add 1 ounce rum and 1 ounce Cognac. Fill with boiling milk, stirring briskly with a small whisk while adding, so batter and milk are well mixed. Dust with nutmeg.

Tip
  • Because batter contains raw eggs, it should be refrigerated when not being used, at no higher than 41 degrees. Batter should be used only on the day it is made, then discarded.

Ratings

5 out of 5
152 user ratings
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Comments

Bill F

This was delicious. The only addition (based on other Tom & Jerry recipes I've used) was adding 1/4 tsp of ground mace to the spices.

Bill F

Increasing the rum/cognac to 1 1/2 ounces (or slightly more?) per serving makes it even better.

Nick

I doubled the recipe but got scared about putting 6 tablespoons of vanilla into the mix. Are we sure that 3 (in the original recipe) is correct? I ended up only putting 2 tablespoons into the doubled recipe and the vanilla seemed strong enough. Several other online T&J recipes don't call for vanilla at all. I would urge caution with the vanilla! Otherwise, followed recipe to a T. Very tasty.

Suzanne G

Use confectioners sugar

Kris

Excellent recipe. I doubled it and used 3 tablespoons of vanilla. I couldn't get the egg yolks "thin as water" after several minutes of beating but it still turned out great

BethG

I used 3 teaspoons of vanilla and that worked perfectly!

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Credits

Adapted from Audrey Saunders, Pegu Club

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