There are few holiday traditions more classic than the enjoyment of a Tom & Jerry, eggnog’s sexy, spicy, warming cousin.
And for those who love to preserve century old traditions, this drink is a perfect indulgence, particularly during the coldest months of the year.
As happens with so many long-held traditions, there's also a fascinating mythology surrounding the origin of the co*cktail.
Most origin stories are wrong
The creation of the egg-based co*cktail is often attributed to celebrity bartender "Professor" Jerry Thomas of St. Louis, who included the co*cktail in his 1862 edition of "How to Mix Drinks" (reprinted and available as "The Bartenders Guide") and blatantly took credit for the tipple. However, there’s myriad evidence provided in co*cktail historian David Wondrich’s book "Imbibe!" suggesting that the co*cktail existed prior to Thomas’ birth and is likely to have found its origins in England during the early 1820s.
The drink is often credited to English author Pierce Egan who penned a play by the same name; Wondrich suggests the name can be credited indirectly to him as well. "To go Tom and Jerrying was to go out on the town," he writes. "A Tom and Jerry was also a low dive. And, in this case, a festive but lethal sort of drink."
Nonetheless, "Professor" Thomas definitely did his part to make the co*cktail a noteworthy element in U.S. co*cktail history. In fact, thanks largely to his flamboyant promotion, the drink became a winter staple at countless 19th century saloons throughout America, experiencing a resurgence among the party set in the 1950s before fading into relative obscurity.
Of course, hearty, loyal Midwesterners continued to be devotees of the co*cktail, particularly those who lived in Northern climes like Minnesota and Wisconsin. In fact, it’s primarily at our behest that the co*cktail lives on, providing warmth and comfort during the coldest months of the year. So drinking it around the holidays contributes avidly to its survival.
Get yours
Here in Milwaukee, you’ll find renditions of the drink served at at least a few area establishments during the month of December. Among them are:
Bryant’s co*cktail Lounge
1579 S. 9th St.,(414) 383-2620
bryantsco*cktaillounge.com
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Bryant's Tom & Jerry Room is officiallyserving up their original recipe for theclassic warming co*cktail every weekend in December from 5 to 11p.m. (or until the batter runs out) beginning Friday, Dec. 1 and Saturday, Dec. 2. After Dec. 2, the Tom & Jerry Room will be open every Thursday through Saturday through Dec. 30 from 5 to 11 p.m. (or until sold out). Commemorative mugs are also available for purchase.
Elsa’s on the Park
833 N. Jefferson St.,(414) 765-0615
elsas.com
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Bask in the glow of the annual Elsa's Christmas tree while sipping on this classic warmer (or their housemade hot buttered rum).
The Packing House
900 E. Layton Ave.,(414) 483-5054
packinghousemke.com
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Head here to enjoy the old school supper club vibe (and an old school co*cktail to match)! It's been serving up these tipples since it opened in 1974.
Von Trier
2235 N. Farwell Ave.,(414) 272-1775
vontriers.com
[Read more]
Is there a more appropriate spot celebrrated the holiday season than this East Side classic? The warming Tom & Jerry is housemade and includes a combination of both brandy and rum.
Make your own
People will have you believe that making these drinks is a chore; but it takes little more than a few turns of the whisk and a little bit of time to make a great Tom & Jerry batter. There are a good number of not-so-great recipes out there, so here’s my (tested and true) rendition of the holiday warmer. Feel free to double the batter recipe and freeze the leftovers for impromptu holiday gatherings.
Tom & Jerry
Makes enough batter for 12 8-ounce drinks
Batter:
3 eggs, separated
1/4 tsp cream of tartar
2 tsp. Brandy (or dark rum)
3/4 cup powdered sugar
1⁄4 tsp. ground cinnamon
1⁄8 tsp. ground allspice
1⁄8 tsp. ground cloves
For drinks:
Boiling water (for warming mugs)
Bittercube Blackstrap bitters
12 ounces brandy or dark rum
6 ounces bourbon
8 cups whole milk
Freshly grated nutmeg
In a large bowl, use a whisk (or hand-mixer) and beat egg whites with the cream of tartar until they are stiff, but not dry.
In another bowl, whisk yolks with two teaspoons brandy or rum, powdered sugar, cinnamon, allspice, and cloves until smooth thoroughly mixed. Carefully fold the yolk mixture into egg whites, taking care not to deflate them. Cover the bowl with plastic wrap and chill for 30 minutes (the flavor improves if you give it 24 hours).
To make co*cktails, warm milk in a two-quart saucepan over medium heat just until tiny bubbles begin to appear along the sides of the pan. Meanwhile, fill a number of eight-ounce mugs with boiling water. When the mugs are warm, discard the water. To each warmed mug add two heaping tablespoons of batter, one dash of bitters, one ounce of brandy or rum and 1/2-ounce bourbon. Stir well. Fill each mug 3/4 of the way full with hot milk, stir briefly and float a dollop of batter on the top of the drink. Garnish with fresh nutmeg.
Pro tip: Leftover batter can be frozen in an airtight container for several weeks. Since the batter remains scoopable even when frozen, you can use it directly from the freezer. Just scoop directly from the container with a measuring spoon, adding three tablespoons of batter to each glass and foregoing the float on top.
