Welcome to Imbibe Magazine's between-issues look at liquid culture with drink recipes, news and more. From coffee to cocktails, Imbibe celebrates your world in a glass.
Sunday, December 08, 2013
Today's cocktail is a bit special, because it comes from our very own contributing editor, Paul Clarke! Not only will Anu be serving Paul's luxurious Truffled Tom and Jerry tonight at the Rob Roy in Seattle, Paul himself will be hosting a cocktail course there this afternoon from 1-2:30pm focusing on Holiday Drinks that Don't Suck. This rich and warming classic certainly falls into that category.
2 oz. Tom and Jerry batter
1 oz. aged rum
1 oz. brandy
1 oz. hot water
1 oz. milk, warmed
Garnish: truffle salt or grated nutmeg
Dollop the Tom and Jerry batter in the bottom of a mug. Add the brandy, rum, hot water and warmed milk. Stir to combine, garnish if desired, and serve.
Tom and Jerry batter:
12 eggs, separated (pasteurized, if you like)
16 oz. sugar
2 oz. rum
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp ground allspice
Beat the egg yolks until smooth. Gradually whisk in the sugar. Add the rum and spices and whisk to combine. In a separate bowl, beat the egg whites until they hold stiff peaks and gently fold them into the yolk mixture until combined.
Paul Clarke, cocktailchronicles.com