FOOLIN' AROUND WITH TOM & JERRY

Does the roaring MGM lion, followed by the floating head of a cat and mouse ring a bell? The antics of a very gullible Tom, outmatched at every step by a witty Jerry’s nuisance made for one of the most well-loved cartoon shows of all time. As life would have it, there’s a cocktail named after the duo. Americans love their Tom & Jerry. It is a typical Thanksgiving and Christmas treat.

The Tom & Jerry’s origin is mired in controversy. Some say the British journalist Pierce Egan named a spiked eggnog after his novel The Day and Night Scenes of Jerry Hawthorn, Esq. and His Elegant Friend Corinthian Tom as a publicity gimmick. Others contest that the cocktail is the brainchild of a famous New York City bartender, Jerry Thomas. Variations of the recipe use rum or cognac. Here’s how to make this well-loved cocktail with whisky! Use cinnamon-flavoured whiskies for best results. You may try the Jim Beam Red Stag Spiced Cinnamon. If you like a hint of chocolate in your drink, give King’s County Chocolate Whisky a try.

Ingredients

  • Eggs – 12
  • Allspice – ½ teaspoon
  • Ground cloves – ½ teaspoon
  • Ground cinnamon – ½ teaspoon
  • Whiskey – ½ glass
  • OR GARNISH: Grated nutmeg
  • Cinnamon stick
  • Whipped cream

The Process

Take 12 large eggs.

Separate the white from the yolk.

Beat the whites till stiff peaks are formed.

Beat the yolks till they’re pale yellow in colour and runny.

Add the allspice, ground cloves, and ground cinnamon.

Whip and add in the whisky.

Add a scoop of the frothy, boozy mixture to a mug.

Gradually pour in some boiling hot water. This will give you a nice foamy consistency.

Grate some nutmeg on top.

Garnish with a cinnamon stick, and a dollop of whipped cream. Enjoy!


We Hear There is Trouble in Paradise

There was Trouble in Paradise when Herbert Marshall and Miriam Hopkins were seen romancing each other in the 1930s romcom. Mischief-makers Gaston Monescu and Lily, the respective male and female leads, were cons masquerading as members of royal families.In recent times, San Francisco’s Tosca Café saw some trouble in their culinary paradise—the bar was facing eviction issues. Sean Penn came to the rescue and brought in celebrity chefs, Ken Friedman and April Bloomfield to revive the place. Isaac Shumway improvised the bar. He devised a cocktail menu that has a balanced mix of the old and the new. Trouble in Paradise is a bridge between the two. It is essentially an aperitif-style cocktail. Black peppercorn, basil, and Campari cleanses and opens up your palate right before a meal. Mix your own Trouble in ParadiseMake the Honey SyrupTake a cup of hot water and half a cup of honey. Stir them until they are well combined. Let it cool. Then store it in an airtight container.Make the Black Pepper TinctureTake 180mls of Everclear. Add 60gms of whole black peppercorns. Let it soak for 4 days. Strain it twice in those 4 days. Store it in an airtight container.Mix your cocktailCombine 30mls of Wild Turkey, 30mls of Campari, 22 mls of lemon juice, 22 mls of grapefruit juice, 15 mls of the Honey Syrup, 3-5 basil leaves and 2 dashes of Black Pepper Tincture in a cocktail shaker. Add ice chunks and shake well. Take an old fashioned glass, add a few ice cubes, and your cocktail. Serve with fresh basil leaves.Enjoy!

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Many people prefer whiskey truffles to regular truffles. Indeed, most stop having regular truffles once they have had a bite of whiskey truffle. If you are wondering why, it is because the whiskey helps balance the richness of the chocolate and cream and simply makes it way more delightful.

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A Trip Down Memory Lane, With an Adult Twist

Doe a jaunt to the fair with your five-year-old aail you with viion from your own childhood? Doe it revive memorie of a jolly carouel pin, the breathtaking view from a Ferri wheel, and of coure, the food tall? Of coure, ampling the ubiquitou fare of corn dog, cotton candy and caramel apple may not impart the ame joy you felt back then. Such choleterol-elevating option now need to be worth it, really. But you can relive your carefree youth and feed your notalgia (adult tyle), with the Bourbon Street milkhake— a liquor-laced beauty that put a pin on the traditional fair taple – the chocolate milkhake. Popularized by Brooklyn Bowl, a retaurant in Virginia, thi boozy beverage will definitely tranport you back to your childhood, along with atiating your grown-up tate.Here’ a tip – do try and ue pure-bean vanilla ice-cream made with egg yolk in the recipe. The richne in tate i truly unparalleled. Be generou with the hazelnut pread. Nutella i a uitable brand option. The malt alo goe a long way, but only if you prefer the flavor.You’ll need…1 cup vanilla ice cream made with egg yolk2 tbp whole milk45ml bourbon2 tbp hazelnut pread1 tp malt powder (optional)Then you have to…Meaure out the ice cream and tore in the freezer till the time you are about to mix the hake. Combine the other ingredient in a blender or milkhake caniter. Blend until mooth at a medium peed, and the hazelnut pread ha been thoroughly infued. Add the ice cream and whip until creamy. Pour into a chilled undae gla.

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