Punch may have been the summer’s darling, but the holiday season is the perfect time of year to whip up a Tom and Jerry cocktail. This labor-intensive eggnog-style drink probably dates the early to mid-19th century, writes spirits historian and author David Wondrich in the current issue of Saveur, and was made popular by the era’s lauded bartender, Jerry Thomas.
Bar Henry, which opened last month, is serving up a limited number of Tom and Jerry cocktails every night through Valentine’s Day. Bar manager Patrick Costigan says that the yuletide tipple “is to cocktail-dom what fondue is to hospitality cuisine. It says, ‘You are my welcome guest. I am honored you are here. I did this for you.'”
The bar will post a countdown of the 10 available Tom and Jerries each night. Costigan shares the recipe for his version here:
Tom and Jerry Cocktail
Yield: 10 servings
15 oz brandy (we use the sublime Germain Robin Shareholder’s Reserve Alambic Brandy)
15 oz bourbon (Maker’s Mark is a stalwart, workhorse go-to)
1 dozen eggs
3 tbsp white sugar
3 tbsp brown sugar
10 tiny balls of allspice
3/4 stick cinnamon
1/4 nut nutmeg
1 inch-long husk of mace
In two mixing bowls, separate the yolks and whites from a dozen eggs. Beat them separately. Microplane the cloves, nutmeg, cinnamon, allspice, and mace into a small handful of dust. Beat the white mixture until it just peaks as a soft yet stiff souffle. Beat the yolks until they have a curd-like consistency. Fold the yolks and egg white mixture gently together, with the dust, white sugar, and brown sugar. It should be a gentle, thick eggnog batter. Store this in a metal bowl at room temperature. It should maintain a semi-thick, soft-souffle consistency. Run a gentle whisk though it over time if necessary.
A la minute, fill a warm cappuccino cup with 1 1/2 ounces of brandy and 1 1/2 ounces of bourbon. Steam this using an espresso machine or in a small saucepan over low heat, so they are just warm. Add three tablespoons of your batter mix on top of your booze. Steam the milk using the espresso machine or a hand-held frother. Fill the cup with the steamed milk so the batter floats on top, cappuccino-style. Shave a dusting of nutmeg on top.