Recommended Difford's Guide modern web export by Difford's Guide (2017) — Difford's Guide modern source record
| 15 ml | Aged rum (6-10yr) — {"raw_name": "Aged rum (6-10yr)", "raw_measure": "15 ml Aged rum (6-10yr)", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 45 ml | Cognac brandy — {"raw_name": "Cognac (brandy)", "raw_measure": "45 ml Cognac (brandy)", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 15 ml | OP high ester aged pot still rum — {"raw_name": "OP high ester aged pot still rum", "raw_measure": "15 ml OP high ester aged pot still rum", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| Top up with Boiling water — {"raw_name": "Top up with Boiling water", "raw_measure": "Top up with Boiling water", "parse_status": "unparsed", "mapping_status": "exact_existing"} | dilution | |
| 2 | Cinnamon powder — {"raw_name": "Cinnamon powder", "raw_measure": "2 pinch Cinnamon powder", "parse_status": "partial", "mapping_status": "exact_existing"} | other |
| 2 | Clove — {"raw_name": "Clove", "raw_measure": "2 pinch Clove", "parse_status": "partial", "mapping_status": "exact_existing"} | other |
| 2 whole | egg white — {"raw_name": "Egg white", "raw_measure": "2 fresh Egg white", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 2 whole | egg yolk — {"raw_name": "Egg yolk", "raw_measure": "2 fresh Egg yolk", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 3 | Freshly grated nutmeg — {"raw_name": "Freshly grated nutmeg", "raw_measure": "3 pinch Freshly grated nutmeg", "parse_status": "partial", "mapping_status": "exact_existing"} | other |
| 6 barspoon | Superfine/caster sugar — {"raw_name": "Superfine/caster sugar", "raw_measure": "6 barspoon Superfine/caster sugar", "parse_status": "parsed", "mapping_status": "exact_existing"} | sweetener |
- Select and pre-heat a TODDY GLASS.
- Prepare garnish of grated nutmeg.
- Pre-warm six 20cl (6.75oz) toddy glasses or Tom and Jerry mugs with hot water.
- Using a whisk, BEAT the yolks in a mixing bowl 'until they are thin as water.' Add sugar, Jamaican rum, spices and STIR thoroughly with whisk.
- In a separate bowl, use a whisk to BEAT the egg whites 'to a stiff froth.'
- Use a tablespoon to FOLD the frothy egg whites into the spiced and beaten yolk mixture. This produces the gloopy base mixture known as 'Tom and Jerry batter'.
- To make individual drinks, to each of the warmed glasses or mugs, POUR cognac and rum, and add two table spoons of Tom and Jerry batter. STIR each glass/mug thoroughly with a barspoon while topping with boiling water.
- Each should end up with frothy head ready to receive the garnish of grated nutmeg.
Garnish: Prepare garnish of grated nutmeg. Each should end up with frothy head ready to receive the garnish of grated nutmeg.
Ice: ice
{"date_published": "2017-04-24 15:01:51", "source_url": "https://www.diffordsguide.com/cocktails/recipe/1971/tom-and-jerry-serves-6", "image_url": "https://cdn.diffordsguide.com/cocktail/O7g9zO/square/0/512x512.webp?v=1737701583"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.