The Bar-tender's Guide/Tom and Jerry
Tom and Jerry.
(Use punch-bowl for the mixture.)
- Take 12 fresh eggs.
- Take ½ small bar-glass of Jamaica rum.
- Take 1½ tea-spoonful of ground cinnamon.
- Take ½ tea-spoonful of ground cloves.
- Take ½ tea-spoonful of ground allspice.
- Take Sufficient fine white sugar.
Beat the whites of the eggs to a stiff froth, and the yolks until they are thin as water, then mix together and add the spice and rum, stir up thoroughly, and thicken with sugar until the mixture attains the consistence of a light batter.
A larger or smaller quantity of this mixture may be made by increasing or diminishing the proportions of the ingredients given in the above recipe.
N.B.—A tea-spoonful of cream of tartar, or about as much carbonate of soda as you can get on a dime, will prevent the sugar from settling to the bottom of the mixture.
How to Serve Tom and Jerry.
(Use small bar-glass.)
- Take 1 table-spoonful of the above mixture.
- Take 1 wine-glass of brandy.
Fill the glass with boiling water, grate a little nutmeg on top, and serve with a spoon.
Adepts at the bar, in serving Tom and Jerry sometimes employ the following mixture:—one-half brandy, one-quarter Jamaica rum, one-quarter Santa Cruz rum. For convenience, these proportions are mixed and kept in a bottle, and a wine-glassful is used to each tumbler of Tom and Jerry, instead of brandy plain.