Club Rooms Tom & Jerry

This Yankee classic is basically hot egg nog, which is quite pleasant on a December’s night–or any winter’s eve, really. Our special version for this month’s Christmas in the Club Rooms theme features an interesting mix of elements: brandy and rum (the classic combination), plus Madeira, Batavia arrack (if you’ve got it), and Swedish punsch. I wanted to create a “leather armchair” flavor profile for this recipe and I think I’ve succeeded! This mixture of spirits was inspired by the Capitaine of Mischeefe, a single-serving punch I developed in December 2020 as part of my Lords of Misrule series.

INGREDIENTS

For spirits mix:
4 oz. brandy de Jerez or Cognac
2 oz. aged rum
2 oz. Madeira
2 oz. arrack
2 oz. Swedish punsch

For batter:
3 eggs
⅛ teaspoon cream of tartar
3 Tablespoons butter, softened (optional)
½ cup sugar (heaping)
½ teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg, plus more for serving
¼ teaspoon ground allspice
⅛ teaspoon ground cloves

For serving:
24 oz. whole milk, for serving

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ABV LEVEL

Note: this recipe makes enough batter for about a dozen traditionally small servings (4-5 oz. each) or six bigger servings (8-10 oz. each).

To assemble spirits mix: Mix together brandy, rum, Madeira, arrack (if using), and Swedish punsch in a pitcher or bottle. Tip: to ensure your finished drink is the right temperature, put your bottled spirits mix in a bain-marie.

To make batter: Separate the eggs. Beat the egg whites with cream of tartar. Set aside. In a separate bowl, beat egg yolks (with butter, if using), gradually adding the sugar and spices. Add an ounce of aged rum, Cognac, or brandy de Jerez to the egg mixture. Fold in reserved egg whites.

To serve: Heat milk until hot, being sure not to boil! For small servings, put 1 Tablespoon in a small heatproof mug. Pour 1 oz. of spirits mix into each cup. Add 2 oz. of hot milk, whisking constantly to create a frothy consistency. For larger servings, double the above quantities. Garnish with freshly grated nutmeg.