Tom and Jerry

According to cocktail expert David Wondrich, the Tom and Jerry was originally concocted at the Planter's House Hotel in St. Louis (possibly also the birthplace of Planter's Punch), in the 1850's. The Tom and Jerry was a winter classic for the next 100 years but in the 60's pre-made Tom and Jerry batter that tasted more like Elmer's Glue than a warming winter punch killed most of the enthusiasm for it. It's still found in the Moose Lodges and Kiwanis Clubs of deepest darkest Wisconsin, and it's time to drag it back into the limelight where it belongs. It's a rich drink, traditionally including milk, eggs, sugar, ground spices and plenty of brandy. This modern take on the classic swaps the brandy for Tia Maria and rum to add some coffee flavor and tone down the sweetness slightly - better than any Frappucino could ever dream of being. The following sounds complicated, but is actually quite simple and quick to make in batches for groups.

Tom and Jerry

Photo by

  • Prep Time


  • Total Time


  • Servings



  • For the batter:

  • 12

    eggs, separated

  • 3

    ½ pounds superfine sugar

  • ½ teaspoon ground nutmeg

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon ground cloves

  • ¼ teaspoon cream of tartar


Beat the egg yolks with three pounds of the sugar and add the nutmeg, cinnamon and cloves until it's thick and airy. Beat the egg whites with the cream of tartar until soft peaks form – just like meringue. At that point, you can slowly beat in the last ½ pound of sugar and beat until stiff. Then gently fold the whites into the yolks. Heat water to nearly boiling, and add one heaping tablespoon of the batter to a mug. Then pour ¾ ounce Tia Maria and ½ ounce rum (a silver rum like Mount Gay Silver rum keeps the sugar levels nearly perfect) over the batter and top off with the hot water. Give it a gentle stir and call it a night.


Facebook Conversations