Tom and Jerry

tomaso e geraldo

1 drink plus enough batter for 20 drinks

An adaptation of a classic 19th century cocktail, this version is inspired by pasticelle, holiday cookies from the Cilento region of Camapani. Because this fragrant and warming drink is so perfect for holiday gatherings, the batter makes enough for 20 drinks. However, you easily can adjust the batter amount depending on your number of guests.

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Ingredients

For the batter:
12 eggs, yolks and whites separated
1 1/2 pounds sugar
1 teaspoon vanilla extract
1 teaspoon anise oil
1 pinch ground cloves
1 teaspoon ground cinnamon
5 dried prunes
2 ounces rum
1 tablespoon candied fruit
1/4 cup finely chopped chocolate
Zest of one orange
To serve (per drink):
1 ounce aged rum
1 ounce grappa
5 ounces hot milk
Ground nutmeg for garnish

Instructions

To make the batter: Pulse yolks and all ingredients except egg whites in a food processor until smooth. In a separate bowl, beat egg whites until stiff. Fold mixtures together and refrigerate until ready to serve, up to 2 hours.

To serve: For each drink, put 1 tablespoon of the batter into a 9-ounce, heat-proof glass or mug. Stir in rum and grappa, then stir in milk. Top with a tiny pinch of finely grated nutmeg.

Recipe by Tom Chadwick

Photo by G. Giraldo

December 2009