Tom And Jerry Hot Recipe
The Tom And Jerry Hot is a vintage drink recipe from Harry Johnson's New and Improved Bartender's Manual, Harry Johnson, 1882. The original wording is preserved here beside a modernized version for easier mixing.
Source: Harry Johnson's New and Improved Bartender's Manual, Harry Johnson, 1882 . Original wording preserved.
Original Recipe
Tom And Jerry Mixture: Use punch bowl. Beat 10 egg whites until stiff, beat the yolks separately until thin, add 15 tablespoonsful of sugar to the whites, and mix well. Combine the yolks with the whites and sugar, beating until the mixture is the consistency of batter. Cocktail: Use large bar glass or mug. ½ tablespoonful of Tom and Jerry Mixture, 1 wine glass of Brandy, ½ wine glass of Jamaica Rum. Fill with boiling water, stir well with a spoon, grate nutmeg on top and serve.
Modern Recipe
Ingredients
- ½ tablespoon (7.5 ml) Tom and Jerry mixture (see above)
- 2 oz (60 ml) brandy
- 1 oz (30 ml) Jamaica rum
- Boiling water
Instructions
Fill a glass with the mixture, brandy, and rum. Add boiling water, stir well, grate nutmeg on top, and serve.
