Recipe adapted from 'Old Waldorf Bar Days' published 1931, which said of this drink, "The name of an American yacht which took care of one of Sir Thomas Lipton's early but seemingly endless Shamrocks'". (Shamrock being the name of Sir Thomas Lipton's fleet of America's Cup racing yachts.)
Our adaptation of a recipe presented by Jamie Oliver and Jimmy Doherty on Friday 9th August 2013 at Simon Difford’s Cabinet Room in London as their entry to the diffordsguide Beer-tail Competition for London Cocktail Week 2013. Also known as Huckle-my-butt and Huckle-and-buff, Huckle-my-buff is an early 18th century hot drink combining gin or cognac and beer. Jamie and Jimmy resurrected the Huckle-my-buff and gave it a modern twist with the use of nitrous oxide and a sous-vide in place of the traditional red-hot poker. The Jamie and Jimmy recipe was as follows: whisk 1 fresh egg yolk then slowly whisk in 20 grams muscovado sugar, 35ml cognac, 150ml Harvey’s Stout beer and 0.8ml ginger juice. Pour mixture into a soda syphon, close and charge with nitrous oxide (laughing gas/N2O). Gently warm the filled cream whipper to 60°C in a sous-vide (water bath). Discharge warmed syphon into glass. Finish with freshly grated nutmeg.
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.
Select a heat-treated heat-proof glass and warm by filling with very hot water and leave to stand. Separately prepare cream by lightly warming and whipping (we recommend using Aeroccino by Nespresso to whip your cream). Empty the now warmed glass. POUR whiskey, sugar syrup and hot coffee into warmed glass until it is about three-quarters full and stir. Float whipped cream over the back of a warmed spoon.
This spectacular serve was created by Jerry Thomas, author of the first bartending book and travelling performance bartender. Thomas was a master of showmanship; he used solid silver bar tools and cups embellished with precious stones and metals. He understood the importance of putting on a show when making drinks and people traveled to see his 'act' as much as they did to try his legendary cocktails. Nicknamed the 'Professor' due to his ability to deal "with the fanciest orders imaginable", Thomas developed his signature 'Blue Blazer' drink whilst working at the El Dorado, a gambling saloon in San Francisco during the gold rush. Legend has it that Thomas would only make the drink if the outside temperature was 10°C (50°F) or below, making an exception to this rule if the person ordering was suffering with a cold or the flu, whose symptoms the drink was to alleviate. The story of its creation says that a huge gruff man stormed into the bar Thomas was working in and (quoting from an account by Herber Asbury in 1928) said: "Bar-keep! Fix me up some hell-fire that'll shake me right down to my gizzard!" Thomas then proceeded to pour ignited whisky and boiling water between two cups. In Asbury's story the man drank the cocktail and said "He done it. Right down to my gizzard! Yes, sir, right down to my gizzard!" President Ulysses S. Grant witnessed Thomas perform this spectacle and was apparently so impressed that he presented him with a cigar. In his 1862 Bartender's Guide Thomas wrote: "A beholder gazing for the first time upon an experienced artist, compounding this beverage, would naturally come to the conclusion that it was a nectar for Pluto rather than Bacchus."