Tom and Jerry, a classic Christmas cocktail popular in the Midwest, is a hot drink reminiscent of eggnog. This recipe from Chicago bartender Charles Joly starts with a spiced, beaten egg batter that’s then mixed with hot milk and water, rum, and Cognac. If you can, try to track down a festive Tom and Jerry punch bowl set for an authentic drinking experience.
What to buy: Blackstrap rum is made from the blackstrap molasses derived from sugarcane, giving the rum a dark color and a heavy, rich taste. It can be found at specialty liquor stores. If you can’t find it, aged rum can be used in the batter instead.
Game plan: This recipe can also be served in individual cups rather than a punch bowl. Make a full recipe of the batter (it can be refrigerated for up to 2 hours). For each drink, add 1 1/2 ounces of the batter to a heated mug. Add 1 1/2 ounces of Cognac and 1/4 ounce of rum and stir gently to combine. Add 2 ounces of milk and 2 ounces of water, stir gently to combine, and garnish with grated cinnamon and nutmeg.
For the punch:
by Jen Wheeler | I love learning about the genesis of odd food names (and words in general), so the recent revelation...