Tom & Jerry 1862 Tom and Jerry Tom and Jerry Tom and Jerry Tom & Jerry Punch Tom and Jerry (Hot New
Year's Drink) Vegan Tom & Jerry
This drink was served at a Christmas party I attended here in Fla where I have lived for many
years. There was a lot of talk about the drink, which most of the guests had never heard of. When
the tray of drinks was brought out, it was announced that this drink was traditionally only served
at Christmas. I can remember my parents serving it to friends in the 1950's when I was a child up
in NY State.
I found several recipes (some with background information) by searching the web. Please note at the
bottom a Vegan recipe with a non-alcoholic notation.
Merry Christmas! Ann In Fla
Tom & Jerry 1862
One account of the origins of the Tom and Jerry comes from the 1821 book, Life in London; or, The
Day and Night Scenes of Jerry Hawthorn, Esq., and his elegant friend, Corinthian Tom, by Pierce
Egan. This book was very popular and to further publicize it, Egan named a version of Egg Nog, the
"Tom and Jerry". Pubs were even called "Tom and Jerries" for a while during this period. The most
popular theory, however points to Professor Jerry Thomas of pre-prohibition fame, and bartender at
San Francisco's Occidental Hotel in the 1860's, is also credited with the creation of the Tom &
Jerry. He also created the Blue Blazer and the Martinez, (which may or may not be the first
Martini). The Professor traveled and put on exhibitions throughout the major cities in the US and
Europe, performing on stage and as a celebrity bartender. This was probably to sell his book,
published in 1862, The Bartender's Companion and The Bon Vivant's Companion. It is considered the
first standard guide to mixing cocktails. How the Tom & Jerry became a holiday tradition is not
known. In earlier days however, it was quite popular. It was mixed in Tom & Jerry bowls and served
in mugs of the same name.
Tom and Jerry
eggs sugar cinnamon allspice ground cloves brandy rum hot milk or boiling water
A version of the recipe calls for one egg per serving, so you can adjust accordingly. Separate
the eggs. Beat egg whites until firm peaks begin to form. Beat the yolks until they are very
thin. Fold whites into the yolks. Add one teaspoon to one tablespoon of sugar (according to taste
and consistency) for each egg. Add a touch of cinnamon, allspice, and ground cloves. This is now
your batter. Preheat your mugs with hot water. Put one tablespoon of the batter, 1 oz. Brandy, 1
oz. Rum into the mug. Fill to top with very hot milk or boiling water, stirring gently. Sprinkle
with nutmeg.
Note: Please be careful using eggs. Many thanks to Drinkboy for providing insight to this article.
Source: Cocktailsabout.Com
Tom and Jerry
This spirituous libation has nothing to do with the cat-and-mouse antics that hit the big screen in
the early '40s. In fact, the drink goes back to before Tom and Jerry were even a cat and a mouse -
long before the 1931 cartoon when the tricky rascals were a blonde and a brunette. It goes all the
way back to the racy, written account of two rowdy Regency rogues in Pierce Egan's Life in London,
which Egan called also "The Day and Night Scenes of Jerry Hawthorn, Esq., and his elegant friend
Corinthian Tom, accompanied by Bob Logic, the Oxonian, in their Rambles and Sprees through the
Metropolis."
Creamier and more heavy-hitting than Egg Nog, (the middle-aged black sheep of the cocktail crowd),
the Tom and Jerry is the perfect reminder that we only have to be good up to the holidays, not
necessarily through- out them. Although far from a favorite with the Alchemist, we like this drink
because of its comforting milk and its broad-gauge use of distillations. Made with just about any
ardent spirit - bourbon, rye, or brandy and rum - this hot grog can be mixed in a batch with 12
eggs, 3 tablespoons simple syrup, and milk or water. Labor-intensive and loathed by most bartenders,
this drink is best made in the privacy of one's home. We've only ever gotten the Alchemist to make
the Tom and Jerry once, and that was under much duress and objection. So, on especially cold winter
nights, we diligently separate the egg yolks from the whites, and then beat the yolks thin and the
whites thick before mixing them with sugar. Into each toasty glass, we add a few dollops of the egg
mix and stir in 1 1/2 ounces rye, bourbon, or brandy, and then 3/4 ounce rum. We top ours with hot -
not boiled - milk, and add warm water only to the cups of our weight-watching friends. Then we dust
the drink with nutmeg and smirk right back at those high-hat mixers as we blithely sip our
concoction.
Whenever our taste for this drink is questioned, we quote from The Savoy Cocktail Book of 1933:
"The Tom and Jerry was invented by Professor Jerry Thomas - rise please - over 70 years ago, in the
days when New York was the scene of the soundest drinking on earth. The Tom and Jerry and the Blue
Blazer - the latter a powerful concoction of burning whiskey and boiling water - were the greatest
cold-weather beverages of that era." We follow in the footsteps of Mr. Thomas and refuse to make
the drink in warm weather; if we lived where it snowed, we'd refuse to serve it before the first
snow. But in the rarely warm and never snowy city of San Francisco, we let the official start of
winter, 21 December, suffice. Of course, those who call our town Frisco order it down at the Wharf
in late July.
As we sip Tom and Jerrys, we're reminded how grateful we are for the words of Mr. Egan, who also
wrote our favorite treatise on pugilism, calling the sport "the sweet science of bruising."
According to mid- 1800s underground London publisher John Camden Hotten, who rarely turned away a
banned book, Egan's 1821 Life in London "was the book - the literature - of that period, the one
work which many elderly gentlemen still remember far away in the distance of their youth. A tedious
- and by some will be considered an absurd - composition These were the last days of coarse
caricatures, of duelling, and of the glorious three-bottle system after dinner." Life in London is
now long gone, forgotten, or even sold from the stacks of old libraries or the shelves of presumably
dead relatives. Having seen the book, we're not so bothered that it's nearly forgotten, just so long
as the drink and its namesake slang for loutish, though endearing, behavior - Tom-and-Jerrying -
live on. Source: Hotwired.Wired.Com/Cocktail
Tom & Jerry
Terry's Treat! A Must for Every Holiday Feast.
1 oz. Dark Rum 1 oz. Brandy 1 Egg 1 tsp. Sugar 6 oz. Hot water, milk, or coffee
Separate egg in two bowls. Add Rum & Brandy to the yolk and beat together until frothy. In the other
bowl beat the egg white until it peaks then add sugar and bet until stiff. Fold into the liquor
mixture. Pour into a coffee mug and top with the water, milk or coffee. Ready made batter can be
store bought - for this simply add alcohol and water, milk or coffee.
Tom & Jerry Punch
1 Cup. Dark Rum 1 Bottle (750 ml) Brandy 6 Eggs* 2 Cups Sugar 4 Cups Hot water, milk, or coffee
Make same way as above
* Please use caution using raw eggs as it may cause certain illnesses. Source: Drink Of
The Week.Com
Tom and Jerry (Hot New Year's Drink)
1 3/4 oz. Rum (Preferably Old Mr. Boston Imported Rum)
1/2 oz. Brandy 1 Egg Baking Soda Milk (Hot) Superfine Sugar Nutmeg
Preparing: first prepare the batter. Using a mixing bowl, separate the yolks and whites of 1 egg,
beating each separately and thoroughly. Then combine both, adding enough superfine powdered sugar to
stiffen. Add to this 1 pinch of baking soda and 1/4 oz. Old Mr. Boston Imported Rum to preserve the
batter. Then add a little more sugar to stiffen. To Serve: Use hot Tom and Jerry mug. Using 1
tablespoon of above batter, dissolve in 3 tablespoons hot milk. Add 1 1/2 oz. rum. Then fill the mug
with hot milk within 1/4 inch of top of mug and stir gently. Then top with 1/2 oz. brandy and grate
a little nutmeg on top. The Secret of a Tom and Jerry is to have a stiff batter and a warm mug.
Submitted By: Elmer Poss Source: Barnonedrinks.Com
Vegan Tom & Jerry
1 quart Silk Nog 1 Tbsp sugar
2/4 tsp cinnamon
3/8 tsp nutmeg
4/4 tsp vanilla Rum Brandy
Put Nog, sugar, and spices in a saucepan. Simmer over low heat, stirring constantly, until very
warm, but not boiling. Turn off heat. Add vanilla. Divide mixture into 4 mugs. Add 1 Tbsp each rum
and brandy to each mug.
Non-Alcoholic: Add 1/4 tsp each rum and brandy flavoring to each mug.
Source: Vegsource.Com
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