How to Make a Tom and Jerry Warm Christmas Cocktail | Tasting Table Recipe
Prep Time:
15 minutes
Cook Time:
5 minutes
Servings:
1 cocktail plus 3 cups batter
Ingredients
  • 3 large eggs, separated
  • 1 cup granulated sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground clove
  • ¼ teaspoon ground allspice
  • 1 dash Angostura bitters
  • ½ ounce vanilla extract
  • ½ ounce gold rum
  • 1 ounce cognac (preferably Pierre Ferrand Ambre) 
  • ½ ounce dark rum (preferably Cruzan Black Strap Rum) 
  • ½ ounce gold rum (preferably Appleton Estate rum) (link to)
  • ⅓ ounce demerara syrup (1 part demerara sugar to 1 part water, boiled until the sugar dissolves)
  • 1 tablespoon Tom and Ginger batter
  • 1 dash Angostura bitters
  • 3 ounces hot whole milk
  • Thinly sliced ginger, for garnish
Directions
  1. Make the Tom and Ginger batter: Using a large whisk, beat the egg whites into stiff peaks and set aside.
  2. In a separate bowl, whisk the egg yolks, gradually adding the sugar. Whisk in the spices, Angostura bitters, vanilla extract and rum.
  3. Using a rubber spatula, fold in the egg whites. Cover and chill.
  4. Make the Tom and Ginger cocktail: In a mug, combine the cognac, both rums, demerara syrup, Tom and Ginger batter and bitters. Stir in the hot milk, garnish with ginger and serve.