Time to Celebrate - the bar is open - Tom and Jerrys

My wife is from (waaaay) upstate New York and in that area they make Tom and Jerrys in the period between Thanksgiving and New Years.  There is a very old restaurant - The Crystal - in Watertown, NY that makes these delicious concoctions throughout the holidays.

This is the bar at The Crystal - nice, old wood bar with lots of mood!

Here is the recipe -

Note:  If you are somewhere in the northern United States this weekend, freezing and snowing like mad -- this drink will have you mowing the lawn at 2 AM - ripe and ready to celebrate the season.

Enjoy, God Bless, and Merry Christmas from Silk Regimental

Ingredients

• 12 egg(s)
• 1 cup sugar
• 1 bottle brandy
• Pinch of ground allspice
• Pinch of ground cinnamon
• Pinch of ground cloves
• 1 bottle dark rum
• milk
• nutmeg

Glass Type: mug

Instructions

Separate the eggs. Beat the whites until they form a stiff froth, and the yolks -- to which you have added the sugar -- "until they are as thin as water," as the professor advises, gradually adding 4 ounces brandy (spiceaholics will also add a pinch each of ground allspice, cinnamon, and cloves). Fold the whites into the yolks. When ready to serve, give it another stir and then put 1 tablespoon of this batter in a small mug or tumbler. Now add 1 ounce brandy (although some die-hard Dixiecrats prefer bourbon) and 1 ounce Jamaican rum, stirring constantly to avoid curdling. Fill to the top with hot milk and stir until you get foam. Sprinkle a little grated nutmeg on top. This one may require practice and a certain amount of fiddling, but it's well worth the effort. Note: Some people find the milk too rich and filling, so they use half hot milk, half boiling water.