Tom and Jerry
For the Conclave that runs past the first frostFor the Conclave that runs past the first frost
The Tom and Jerry was invented by Pierce Egan in 1821. The drink is a hot, egg-based punch, served only in winter, in heavy ceramic mugs, and it is one of the few cocktails that requires you to make a batter. It was a staple of American taverns through the 19th century, fell out of fashion, and has never returned to the mainstream, which is precisely why the Club serves it at the first cold Conclave of the season.
Ingredients
- 6
Eggs, separated
Yolks beaten with sugar until pale; whites beaten to stiff peaks.
- 2 tbsp
Fine caster sugar
For the yolks.
- ½ tsp each
Ground allspice, cinnamon, cloves
- 1 oz
Aged Jamaican rum
Per cup. Dark, pot-still, with molasses depth.
- 1 oz
Aged Cognac or apple brandy
Per cup. He who orders this has a preference, and his preference is respected.
- Hot water
Approximately 160°F
Not boiling. Per cup.
A small float of aged agricole rhum from Martinique — made from fresh sugarcane juice, produced under AOC regulations, from a small distillery in the northern coastal hills. The Archaeologist's flask, again.
Method
Make the batter in advance: beat yolks with sugar until pale and ribbon-like, add spices and vanilla.
Beat whites to stiff peaks with a pinch of cream of tartar. Fold whites into yolk mixture gradually.
Per cup: place two heaped tablespoons of batter into a warmed ceramic mug.
Add rum and Cognac or apple brandy.
Add hot water — approximately 160°F — and stir vigorously from the bottom until the batter fully dissolves.
Grate fresh nutmeg over the surface without restraint.
The Tom and Jerry was served at the Conclave that ran nine days — the longest in the Club's recorded history. It was cold outside. The President did not say the gathering was over. Members have described those nine days in terms that The Secretary has filed under "Events Requiring Separate Documentation."