Tom and Jerry

This is a very traditional holiday cocktail. I am not particularly fond of hot drinks, but there is something about this one. It can be made with hot chocolate, or as I prefer, spiced rum. I love Pritchard's rum, and I make it spiced myself.

Tom and Jerry

The Drink:

• 2 ounces infused rum*
• 1 Tablespoon Tom and Jerry Batter*
• 4 ounces hot water

In a mug, combine all ingredients and stir. Garnish with flaked ceylon cinnamon.

*Rum Infusion:

• 1 bottle Pritchard's Aged Rum
• 4 Tablespoons spiced chai tea

In a container with a lid, add rum and tea. Allow to sit for one hour. Strain and place back into the rum bottle.

*Tom and Jerry Batter:

• 6 eggs, separated
• 1/4 teaspoon salt
• ½ pound butter, room temperature
• 1 pound confectioners' sugar
• 1 teaspoon double strength vanilla
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cloves
• 1 teaspoon ground allspice

Beat egg whites and salt until stiff peaks form. Lift your beater or whisk straight up. The egg whites should form a sharp peak that holds its shape.

Beat the egg yolks to soft peaks in a separate bowl. Beat the butter and confectioners' sugar in a large bowl until light and fluffy. Add the egg yolks and vanilla to the butter mixture, then mix. Stir in the nutmeg, cloves, allspice and the egg whites. Beat until well blended. Batter can be frozen or kept in refrigerator for several weeks.

– Andrew Noye, Blackberry Farm Beverage Manager and Mixologist