Tom & Jerry

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Cocktail History

The Tom & Jerry is a Christmas cocktail that rose to prominence in the United States after bartender Jerry Thomas published the recipe in his 1862 book The Bartender's Guide: How to Mix Drinks. Though its popularity has waned over the years, the drink remains a cherished tradition in parts of the Midwest at Christmastime where it's considered an alternative take on boozy eggnog. It features a rich, frothy batter made with eggs, sugar, and spices, which is mixed with warm milk and a split base of spiced rum and brandy. Finished with a sprinkle of nutmeg on top, this decadent beverage is served warm, making it an indulgent and comforting choice for chilly winter nights.

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Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Tom & Jerry Batter: This is a mixture of egg yolk, egg white, powdered sugar, corn syrup, salt, vanilla extract, and baking spices that has been whipped into a batter. I used Mrs. Bowen's Tom & Jerry Mix.

Milk: This is a nutrient-rich liquid that’s produced by mammals and is high in calcium, protein, and vitamin content. I used Prairie Farm Vitamin D Whole Milk.

Spiced Rum: This is a type of rum made with sugarcane, spices, and water that has been barrel aged for a long period of time and flavored with spices. I used Far North Spirits Ålander Spiced Rum.

Brandy: This is a spirit made with distilled white wine or fruit mash. I used St-Rémy V.S.O.P French Brandy.

Grated Nutmeg: This is a spice made from the seed of a nutmeg tree. I used Frontier Co-op Whole Nutmeg.

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Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Bar Mat: This is a rubber or silicone mat that’s placed on the bar surface to catch spills, provide grip for glasses and tools, and keep the workspace clean and organized. I used the Highball & Chaser 18×12 Bar Mat.

Jigger: This is a small, double-sided measuring tool that’s used to accurately portion spirits and mixers, typically with one side measuring 1 oz and the other 1.5 or 2 oz. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.

Saucepan: This is a deep cooking pot with a long handle and lid that’s used for simmering, boiling, and cooking on the stovetop. I used the All-Clad 3-Ply Stainless Steel 3 Quart Sauce Pan.

Spatula: This is a flat, broad kitchen tool that’s used for flipping, scraping, and stirring. I used the OXO Silicone Spatula.

Measuring Cup: This is a kitchen tool with calibrated markings that's used to measure precise volumes. I use the OXO 8 Piece Stainless Steel Measuring Cup Set.

Bar Spoon: This is a long-handled spoon with a twisted shaft that’s used for stirring, layering, and reaching the bottom of tall cocktail glasses. I used the Barfly Stainless Steel Teardrop Bar Spoon.

Grater: This is a tool that’s used to finely shred or zest ingredients. I used the OXO Good Grips Grater.

Irish Coffee Mug: This is a heat-resistant glass mug with a sturdy handle and footed base that’s used to serve warm drinks. I used the Libbey Irish Coffee Mug.

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Tasting Notes

This cocktail has the following flavor profile:

• Appearance: Creamy white color

• Aroma: Nutmeg and egg

• Taste: Spicy rum and brandy flavor with sweet cookie batter

• Finish: Warm spices

Kendall’s Rating: ⭐⭐⭐⭐⭐

Kendall’s Take: "This is a drink for all the cookie dough eaters out there! I had never heard of this Midwestern holiday staple until moving here several years ago. I wouldn't have them very often because they're heavy on the dairy (and calories), but I do love sneaking at least one in at Christmas. This classic version is sweet, thick, and creamy—just what you want to fill you up on a cold winter night while the Christmas tunes play on your record player. If you've never had a Tom & Jerry, try to find some batter and make some at home so you can try it at least once if you can. They're a treat!"

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Recipe

This cocktail recipe was adapted from The Bartender's Guide: How to Mix Drinks by Jerry Thomas.