The Tom and Jerry drink has been a
Christmas party staple in the American Midwest for many years.
The drink begins with a frothy batter of separately beaten egg
whites and yolks folded together and mixed with sugar, vanilla,
and warm spices such as cinnamon, nutmeg, and allspice. Cream of
tartar is occasionally added to ensure the beaten egg whites
maintain their stiff peaks. Drinkers add hot milk and rum or
brandy (or both) into cocktail mugs and drop the creamy batter
on top.
The Tom and Jerry
origins are frequently traced back to a clever publicity stunt
orchestrated by the British journalist Pierce Egan. The story
goes that Egan added brandy to eggnog to create a signature
cocktail to promote his 1821 book, Life in London, or The Day
and Night Scenes of Jerry Hawthorn Esq. and His Elegant Friend
Corinthian Tom.
No definitive records
exist about the drink’s first appearance in the US, but in 1862,
New York bartender Jerry Thomas published a recipe for a Tom and
Jerry in his book, How to Mix Drinks Or The Bon-vivant’s
Companion.