Arnaud's Tom and Jerry
The classic Tom and Jerry, a beloved Christmas drink that's essentially a hot variation on eggnog, dates back to the 19th century, when writer Pierce Egan created the drink to promote his book and stage play. Here, bartender Chris Hannah shares the version he serves during the holiday season at one of New Orleans' most iconic cocktail bars, Arnaud's French 75. Hannah pre-batches the batter before service, beating egg whites into a meringue that, once ordered by a guest, only needs the addition of hot water and whiskey or Cognac and a sprinkle of nutmeg.
- 3 ounces hot water
- 11⁄2 ounce whiskey or fine Cognac
- 2 ounces Tom and Jerry batter (recipe below)
In a coffee mug, add hot water and whiskey or fine Cognac. Ladle the Tom and Jerry Batter on top, sprinkle grated nutmeg on top and serve.
To make the Tom & Jerry batter:
- 1/2 teaspoon cream of tartar
- 6 Eggs
- 2 1/4 cups sugar
- 1/2 cup half and half
- 1 tea Vanilla extract
- 1 shaker of Ground Nutmeg