Tom and Jerry
Brandy · Tom and Jerry mug
Jerry Thomas's 1820s American invention — a frothy batter of whipped eggs, sugar, and spices spooned into hot milk with brandy and rum. Once every 19th-century bar's winter signature.
| Glass | Tom and Jerry mug |
| Garnish | None |
| ABV | 11% |
| Category | hot |
| Flavor | creamy, spiced, historic, winter |
Ingredients
- Cognac1 oz
- Aged Rum1 oz
- Tom & Jerry Batter2 tbsp
- Hot Whole Milk4 oz
- Ground Nutmeg1 pinch
Method
- Prepare batter: whip egg whites to stiff peaks, fold in beaten yolks, sugar, and spices
- Warm mug with hot water, empty
- Add 2 tbsp batter to mug
- Add brandy and rum, top with hot milk, stir briskly until foamed
- Dust top with fresh nutmeg
Pro Tips
- The batter freezes rock-solid but scoops like ice cream — make it the night before, not at service.
- Use whole milk scalded (not boiled); skim milk can't carry the batter.
- Frothy foam is the signature — whisk the mug vigorously with a small whisk or milk frother after pouring.