Garnish:
Dust with freshly grated nutmeg
How to make:
1. Pre-warm six 20cl (6.75oz) toddy glasses or Tom & Jerry mugs with hot water.
2. 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.
3. In a separate bowl, use a whisk to BEAT the egg whites "to a stiff froth."
4. 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 & Jerry batter'.
5. To make individual drinks, to each of the warmed glasses or mugs, POUR cognac and rum, and add two table spoons of Tom & Jerry batter. STIR each glass/mug thoroughly with a barspoon while topping with boiling water.
6. Each should end up with frothy head ready to receive the garnish of grated nutmeg. Serve and enjoy.
| 2 fresh | Egg white |
| 2 fresh | Egg yolk |
| 6 barspoon | Caster/ Superfine/Baker's special sugar (white) |
| 1/2 fl oz | Jamaican-style overproof aged pot still rum |
| 2 pinch | Cinnamon powder (ground) |
| 2 pinch | Clove |
| 3 pinch | Freshly grated nutmeg |
| 1 1/2 fl oz | Rémy Martin V.S.O.P. coganc |
| 1/2 fl oz | Caribbean blended rum aged 6-10 years |
| Top up with | Boiling water |
Read about cocktail measures and measuring.
Review:
A warming and filling winter's meal in itself. This recipe will fill six small toddy glasses or Tom & Jerry mugs (each 20cl capacity to brim), and given the faff involved you might as well double or treble the recipe and make for a crowd, or enjoy several each.
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