1946 The Roving Bartender by Bill Kelly

THE ROVING BARTENDER

TOM AND JERRY BATTER

In making Tom and Jerry Batter it is best to have it plain, that is, leave out all flavoring. The only time vanilla or other flavors are needed is when the rum is poor.It pays to use good rum and at the ratio of 1 to 3—one part rum, three parts brandy. It makes a wonderful aromatic drink. If the bartender will use half confectioners sugar and half bar sugar and run them through a sieve together,the batter will be much lighter and will stand up longer. It's more trouble but the drink will not be as sweet as it would other wise. The eggs must be well beaten separately and the sugar added to the yolks and stirred well before the whites are added and then plenty more stirring. A hardwood wooden spoon is best for ladling into the Tom and Jerry mug.The recipe is as above. Use as many eggs as you may need. While putting in sugar, add a teaspoon of baking soda. Always heat the mugs by rinsing in hot water before mixing drink. Sift nutmeg or cinnamon on top.

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